Best Christmas Desserts

Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.

Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.

Dust generously with cocoa powder and serve.

Cut bread into slices 7cm wide, sprinkle with a little oil, and bake in the oven @ 170°c until golden brown.

Crack eggs into a bowl, add water and salt and pepper.

Whisk gently with a fork to break up the eggs.

Heat a non-stick pan over medium heat, add a small amount of oil and butter.

Add egg mixture to the pan, moving around to cover completely, gently scrape the base of the pan to allow the runny egg to cook.

When nearly cooked, stop scraping the base and allow to cook through.
Using a spatula, fold egg in half to create omelette shape.

Remove from pan onto cutting board and cut the omelette to 1.5cm thick.
Cut cheese into cubes and use a knife to cut extra cheese into star shapes (optional).

Assemble Christmas trees – thread the toast, spinach, ham, omelette and cheese onto bamboo skewers, to create a Christmas tree shape.

Top with a red cherry tomato and cheese star.

Combine one punnet of blackberries, sugar, vinegar, and ½ cup water in a small saucepan and simmer for 3 minutes, until the berries are softened and the mixture is syrupy. Stir in the vodka and Grand Marnier, then set aside to cool.

Pour into tall glasses and top with chipped ice. Add the tonic water gently, then garnish with the remaining berries.

In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to a boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.

Drain lamb and transfer to a deep oven tray. Discard brine. To lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.

After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.

Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.

Preheat a separate oven to 230°C (210°C hot air). Pour extra vegetable oil into a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to the oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to a full surface grill with hot air at 220°C.

Remove the lamb from the combination steam oven and transfer it to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn the artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.

To serve, place the lamb on a serving plate with artichokes or potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce.

Hot air is Gaggenau's terminology for fan forced.

Preheat oven to 180°C. Use a small sharp knife to remove the ham skin, leaving a section at the neck with a decorative edge. Score the fat in a cross-hatch pattern, then stud with cloves. Arrange in a roasting pan.

Combine the marmalade, brown sugar, vinegar and allspice in a medium saucepan and set over moderate heat. Boil for 5 minutes, until thickened. Brush half onto the ham, then bake for 45 minutes. Brush the remaining glaze onto the ham and bake for a further 45 minutes.

Meanwhile, steam the potatoes until tender, then crush them while hot. Toss gently in extra virgin olive oil and season with salt and pepper, then bake for 30 minutes. Add the agave syrup and butter, then bake for a further 20 minutes.

Preheat oven to 180°C. Combine the butter, brown sugar, honey and molasses in a small saucepan over low heat and melt gently. Set aside to cool completely, then whisk in the eggs and yolks.

Sift the flour, bicarbonate of soda and spices into a bowl, then add the butter mixture and stir to combine. Knead gently, then refrigerate for 1 hour.

Roll out the dough to 8mm thick, then cut it into a series of star shapes in decreasing sizes. Arrange on a lined oven tray and bake for 20 minutes, until just firm to the touch. Cool on a wire rack.

Beat the cream cheese and icing sugar until smooth, then use to sandwich the biscuits together in a vertical stack. Refrigerate until firm.

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.

Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.

Use your hands to form the dough into a ball, and then shape it into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.

Preheat oven to 350 F, and line a half-sheet baking pan with parchment paper or a silicone mat.

Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use Linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the centre of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.

Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.

Bake the cookies for 8-10 minutes, or until the edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them onto a wire cooling rack to cool completely to room temperature.

Then, dust confectioners' sugar on the cookies that have the centre cut out. Then, spread some raspberry jam on the bottom halves of each cookie (the cookies that do not have the centre cut out), leaving a small ⅛-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the jam onto the cookies.

Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centres with more jam if desired.

Combine the herbs, zest, spices, and oil in a food processor, then purée until coarse paste forms. Season with salt and pepper. Serve with prawns.

Preheat your BBQ to high.

Combine the caramel topping with the salt and whisk to combine – put in the fridge to set.

If using fresh pineapple, remove the top, remove the skin, and cut into rings of about 2.5 centimetres in height. If using canned, strain the juice, take the rings out, and set them aside.

Grill the rings on the BBQ for 2-3 minutes a side until darkened to your liking. Remove from the heat and place in the fridge to cool down as the dish is served cold.

Once the pineapple is cold, remove it from the fridge.

Layer the base of a plate with the crushed wafer cone.

Place the pineapple ring on top of the wafer and top it with a scoop of ice cream.

Drizzle liberally with the caramel and salt mixture and top with the shredded coconut

Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziplock bag, seal the bag, and roll a rolling pin on top to crush them into crumbs.

Add cream cheese and mix on low until combined.

Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll it into balls. Place on a large half-sheet baking pan lined with parchment paper or a silicone baking mat.

Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.

Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt it in the microwave in 30-second increments, stirring between each increment until melted and smooth.

Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back into the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.

Place the coated truffles back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.

Preheat oven to 375 F. Line a large half-sheet baking pan with parchment paper or a silicone baking mat.

Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.

Remove from heat and gently stir in the sliced almonds.

Once cool enough to touch, scoop out a tablespoonful of the mixture and shape it into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).

Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it hasn't been browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.

Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.

Melt the dark chocolate in a double broiler or microwave.

Use a spatula or knife to spread the melted on the smooth side (bottom) of the candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.

Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).

Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 140 grams. Discard any large pieces of almond flour. Repeat with the confectioners’ sugar. Whisk together the almond flour and confectioners’ sugar until very well-combined. Set aside.

Add egg whites and white sugar to the bowl of your stand mixer, and whisk together. Using a whip attachment, beat the mixture, starting on low. Once soft peaks have been formed, increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed. Add in the food colouring and beat until just combined.

Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture into the sieve, then sift the dry ingredients into the meringue.

Use a rubber spatula to fold the dry ingredients into the meringue. Be careful not to overmix and over-deflate the meringue. The mixture is ready to be piped when it ribbons off your spatula. The batter, when lifted with a spatula, should keep flowing off the spatula in ribbon shapes nonstop, without drizzling off too quickly. If it is coming off in large V-shaped chunks it needs to be folded more. Another test is the figure 8 test: If you can lift some batter and use it to draw several figure 8’s without the stream breaking, it is ready!

Add batter to a piping bag with a medium to large-sized round tip (I recommend a large ½-inch top). Pipe 1 - 1 ½-inch small circles of batter onto the prepared baking sheet. Make sure the piping bag is held straight up and perpendicular to the baking sheet.

After you’ve piped all the macarons, gently tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons. If some air bubbles still remain, use a toothpick to gently poke them out.

Preheat oven to 300°F. While the oven is preheating, allow the macarons to sit and form a “skin”. This “skin” should form anywhere from 8 minutes to an hour. You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger. Keep checking them periodically to see if they have formed a skin.

Bake for 15-20 minutes. Check at 15 minutes, and if they are not ready then keep checking every minute. The macarons are ready when the tops are firm and do not move around their base at all. Allow the macarons to cool completely before attempting to remove them from the silicone mat.

Combine the orange marmalade, orange juice, brown sugar, BBQ rub and smoked salt in a large bowl, whisking till a smooth consistency.

Preheat your BBQ to a 2-zone cooking method on medium heat. If using a smoker, put flavoured wood in at this point to allow it to ignite and be ready to cook.

Cut the skin around the ham hock leaving about 3-4 centimetres at the end as this will be used to handle and move the ham.

Carefully cut the ski from the hock to the end without piercing through the fat.

Put your fingers between the skin and the fat layer and carefully remove the skin from the ham – discard or use it for stocks/soups in the future.

Score the fat layer in a checker or diamond pattern carefully without piercing through the meat layer. At this point, you can remove cloves if desired.

Using a pastry brush or BBQ brush, glaze the ham with the orange marmalade mixture.

Place the ham on a wire rack about a pan or oven dish that is filled halfway with water.

Place your BBQ away from the heat source and close the lid.

Pour the olive oil and rocket into a food processor, and blend for about 30 seconds until the ingredients are combined but not smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut them into 2 centimetres pieces.

Cook the pasta according to packaging instructions, reserving ⅓ of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, and serve immediately.

Preheat BBQ to medium-high.

Pat lamb dry with kitchen paper and coat with herbs de Provence; season to taste with salt and pepper. Heat oil in a medium cast-iron skillet on the gas cooktop on the side burner; add lamb and brown on all sides for 5-7 minutes or until golden. Set aside to rest for 10 minutes.

In a medium bowl, mix pistachios, bread crumbs and garlic oil.

Combine Dijon mustard and honey; brush all over the lamb; press the pistachio mixture over the lamb, ensuring the mustard layer is covered.

Preheat BBQ to medium-low and set up for indirect cooking.

Place the lamb rack on the grill (away from the heat source) and close the lid.

After 20 minutes, wrap each bone with foil to prevent over-blackening. Continue cooking, with the lid on, for a further 15 minutes, or until the core temperature of the lamb reaches 50-52 Celcius when using a temperature probe.

Once the desired temperature is reached, remove from the heat, and rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.

Combine the melted butter, garlic, cumin, paprika, onion and cinnamon and set aside.

Combine all the ingredients for the chimichurri, mix well and set aside.

Preheat your BBQ grill to high. If using charcoal make sure that the grill is not too close to the coals but is still at a very hot temperature.

Split the prawns down the middle, cutting from the top side with a very sharp knife and set, the meat side up on a baking tray or plate.

Brush the prawns with the melted butter mixture on the meat side.

Placing the prawn's shell side down, meat side up on your grill, and brush well with the chimichurri mix.

Allow cooking for 4-6 minutes, depending on your grill. Once the flesh turns white and is no longer opaque, the prawns are ready.

Remove from the heat, apply a little more chimichurri and serve with grilled lemon wedges for acidity.

The original recipe calls for King Prawns and these can be used. However, bear in mind these are bigger prawns and you’ll need to increase the number of ingredients to cover the extra size.

Blend 1 can coconut milk with Mayver’s Peanut Butter and ½ the honey. And the other can of coconut milk with Mayver’s Cacao & Hazelnut Spread and other ½ of the honey. Pour into ice-cream mould’s and let set in freezer.

Once set, drizzle with peanut butter or cacao spread before enjoying.

Place all ingredients into the Vitamix container in the order listed and secure the blade base.

Start the blender at its lowest speed, then quickly increase it to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Place all ingredients into the Vitamix container in the order listed and secure the lid.

Start the blender at its lowest speed, then quickly increase it to its highest speed.

Blend for 45 seconds or until desired consistency is reached, using the tamper to push ingredients toward the blades.

Preheat oven to 190°C (375°F). Line a baking sheet with baking paper.

Place butter, sugar, almond extract, and egg into your Vitamix container in the order listed and secure the lid.

Select the lowest setting. Start the machine, slowly increase speed to Variable 6, and blend for 20 seconds.

Remove the lid plug and begin Pulsing as you add in half of the flour and baking soda.

Stop the machine and scrape the container. Add the remaining flour and baking soda. Pulse 15 to 18 times on Variable 5, or until combined. If the dough becomes too thick, scrape the sides again.

Remove the dough and wrap it in plastic wrap. Chill in the refrigerator for 30 to 40 minutes.

Roll out the dough, cut it into desired shapes, and place it on the prepared baking sheet. Bake for 8 minutes, or until golden.

Place flour and cubed butter into a bowl of vitamix in listed order and pulse on speed 5 a few times until mixture resembles crumbs (3-5 pulses within 3-4 second intervals).

Move the mixture to a bench or a mixing bowl, make a well in the centre and add sour cream and egg yolk. Mix gently until dough comes together. Divide dough into 2 equal pieces, shape into discs, wrap in cling film and set aside to rest for at least 30 minutes.

In the meantime make the walnut filling, prepare and line cooking tray and preheat oven to 160C Fan Forced.

To make the walnut filling place all ingredients into the bowl of vitamix and pulse on speed 5 until your mixture turns into a paste with some walnuts still remaining in small chunks for texture.

Place one of the dough discs onto lightly floured bench and roll to 5mm thick. Cut into 8 triangles like you would with pizza. Place 1 tsp of walnut mixture onto wide end of each triangle, tuck the wide sides and roll towards the end point.

Place mutekke cookies on a tray and bake for 20-25 minutes or until golden. Remove from oven, move to a cooling rack. Once cooled roll in icing sugar.

Preheat the oven to Gas 4/180°C/fan 160°C. Grease the base and sides of two 20cm round cake tins. Line the bases with baking paper.

Beat the butter and sugar with an electric whisk until light and creamy. The longer you beat, the fluffier your sponges will be.

Add the treacle, syrup, eggs, egg yolks and gingerbread syrup and mix until well combined.

Sift together the flour, spices, baking powder and salt. Add to the wet ingredients in two batches, alternating each time with the warmed milk. Beat until nicely combined.

Divide the mixture between the two tins. Bake in the oven for 25 mins, or until the sponges are risen and golden and a skewer inserted into the centre comes out clean. Leave the sponges in the tins while you make the coffee syrup.

Brew your coffee for the coffee syrup. Add it to a bowl and stir in the sugar. Keep stirring until the sugar is dissolved and doesn’t feel grainy in the bowl. Drizzle or brush the syrup over the surface of the sponges. You want to use around three or four tbsp of the syrup per sponge – you’re not trying to flood them! Remove from the tins when cool.

Next, make the gingerbread buttercream. Beat the butter for about five minutes until soft and very pale. Add the gingerbread syrup.

Sift the icing sugar and add it gradually to the butter mixture. Beat well after each addition. If your frosting is a little stiff once you’ve added all the icing sugar, beat in a dribble of milk.

Remove the sponges from the tins and spread buttercream on one of them. Pop the second on top and decorate with the rest of the buttercream. Finish with sprinkles and serve!

To prepare the fruit mixture, finely chop half of the mixed fruit and put it into a large bowl.

Add brown sugar, almonds, chopped apple pieces, butter, brandy (if using), lemon rind, lemon juice, ground chai and the remaining mixed fruit. Note: if you're not using brandy, replace with 1 tablespoon of water.

Stir until well combined. Cover with a reusable wrap or lid and set aside overnight, stirring occasionally, to macerate (infuse the fruit - yum!).

The next day: Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.

To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

Add the egg yolk and 2 tablespoons of water. Mix until it starts to come together, then put it onto your clean bench.

Using your hands, shape the dough into a round and cover it with a reusable wrap.

Place in the fridge for 20 minutes to cool and rest.

Preheat your oven to 180C.

Pull out the cream cheese and ricotta from the fridge to warm up a little.

Toast coconut and macadamias in a dry fry pan over medium heat for a few minutes - stir regularly to avoid burning. It should be golden and smell delicious.

In a large bowl, beat cream cheese, ricotta, lime zest and juice, vanilla, and juice from the peaches with an electric beater.

In 6 jars, layer the coconut and macadamia, followed by the cream cheese mix, then spoon over the passionfruit pulp and top with peaches.

Screw the lids on and keep refrigerated until ready to serve.

Prepare all your items in advance so they’ll be ready and easy to simply lay on a bed of ice. Use a platter, board or tray with a little depth to it for the ice which looks great and of course, will help to keep the ice cream and accompaniments firm and appetising for longer.

To make the chocolate dip, combine broken chocolate pieces and coconut oil in a microwave safe cup or bowl. Microwave for 30 seconds on high, remove, and stir. Return to the microwave for 30 seconds on high, remove and stir. If not fully melted, return for 30 seconds. Dip your frozen fruit or frozen marshmallows into the melt.

Skewers are ideal for summer charcuterie boards. Fruit skewers in particular look great and allow for easy pick-up and dipping. Also, colour blocking is always effective on a charcuterie board and skewers offer a great way to colour block.

Choose a theme to please your guests – brightly coloured cake pops, snakes and frogs work a treat for kids and drunken chocolate-covered fruits for adults are sure to please.

Be sure to include fresh or frozen berries that aren’t chocolate-covered for those who want a healthier option and as a great complement to the ice cream.

Think outside the box: even salty items are a great accompaniment to ice cream. Crunchy textures work well with the softness and smoothness of ice cream. Salted pretzels, caramelised and salted nuts, chopped-up dried fruits, granola or even broken left-over biccies from the pantry are great. A simple coulis to pour on top of the ice cream is also a crowd pleaser.

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm cake pans.

Combine dates and water in a small saucepan, bring to a boil. Remove from heat, stir in bi-carb and set aside.

Place butter and sugar in the bowl of an electric mixer, beat until pale and creamy. Add eggs one at a time, ensuring well combined before adding the next. Fold in the flour and cinnamon, with the date mixture, mixing until the batter is smooth. Pour batter evenly between prepared pans and bake for 35 minutes, or until cake springs back when gently pressed. Allow to cool for 10 minutes, before removing to a wire rack to cool completely.

Meanwhile, for the sauce, combine sugar, cream and butter in a small saucepan. Bring to a boil, reduce heat to a simmer for 3-4 minutes. Remove from heat and set aside to cool.

Whip cream until soft peaks form, add mascarpone, continue mixing until mixture thickens.

For serving; cut each cake in half horizontally, place one layer on a serving plate, dollop on ¼ of the cream mixture and drizzle with some of the butterscotch sauce. Top with another layer of cake and continue until the final cake layer is on top. Dollop remaining cream on top and drizzle with more butterscotch sauce.

Drain the chickpeas, reserving the canning liquid into an airtight container.

Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.

Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.

Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.

Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.

Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.

Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.

To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!

Preheat oven to 140°c.

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

Pour in cream and beat through – until it starts to thicken.

Add eggs, one at a time and mix through to combine.

Add mixed spice and lemon juice – stir through.

Fill the cheesecake moulds and smooth over.

Bake at 140°c for 20 minutes.

Sieve all dry ingredients together.

In a separate bowl whisk egg, milk, and vanilla together.

Pour wet ingredients into dry ingredients and whisk until thick and smooth.

Heat a non-stick frying pan over medium heat and add small amount of oil or butter to coat the pan. Add spoonful of batter to make small circle pancakes, flipping over when bubbles appear and cook until lightly browned.

Repeat to use up all the batter.

Cut bases from the strawberries to give a flat edge.

Make pancakes in stacks of four, top with a strawberry.

Add the mini marshmallows to the top of the strawberry to complete the Santa Hat.

Dust with icing sugar!

For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.

Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.

Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 hour to firm.

Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.

Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.

Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.

Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream

Combine the softened butter, honey, cinnamon and salt.

Using a hand mixer, whip the ingredients together until the butter is light and fluffy.

Transfer to a bowl and refrigerate.

Keep it in the refrigerator for up to 5 days.

Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.

Put turkey breast into a huge container, pour salt and sugar mix over and pour the remaining 3.8 litres of water over the top. Refrigerate for up to 24 hours but no longer.

Remove from the brine mixture, and pat dry.

Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.

Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.

Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.

Freeze until firm for at least 30 minutes.

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.

Remove the saucepan from heat then add the lemon zest and juice.

Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.

Put the bowl over a saucepan of simmering water to cook the mixture.

Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.

In a bowl, prepare the crust first by combining the crushed graham crackers and melted butter. Use a fork to mix the ingredients well.

Then, press firmly into a 9” inch spring form pan. Chill until set or for 15 minutes.

Dissolve 2tbsp. unflavored gelatin in ¼ cup lukewarm water.

In a food processor or blender, combine the softened cream cheese, condensed milk and all-purpose cream.

Gently add in dissolved gelatin and blend until mixture is smooth.

Pour mixture into prepared crust and decorate on top with prepared mango slices.

Make another 1tsp. dissolved gelatin in ¼ cup water and drizzle it on top until covered smoothly.

Chill for at least 4 hours until completely set.

Turn your Smeg blast chiller to the “creams and mousses” function and pre-run to cool the compartment. Lightly grease six ¾-cup (190ml) dariole molds or ramekins. Place onto a baking tray.

Pour water into a small bowl; add gelatin and whisk until dissolved. In a medium saucepan, gently heat cream, buttermilk, honey, and vanilla and stir until well combined. Cool slightly; add gelatin and mix well.

Pour the cream mixture evenly among prepared molds or ramekins. Place in the blast chiller and press start (alternatively, you can set these in the fridge for 3-6 hours).

Meanwhile, to make the Strawberry Jam, blend strawberries with water in a food processor or blender. Strain and discard seeds; pour liquid into a small saucepan with honey and cook until well combined and just heated. Set aside to cool.

Pour half of the strawberry mixture into a small bowl and stir through the chia seeds, place in the fridge to set. For the granita, mix the remaining strawberry mixture with kombucha and pour it into a lamington tray. Place in the blast chiller for 1 hour or until set. Using a fork, scrape the surface until flakes appear; return the flakes to the freezer until you’re ready to serve.

Meanwhile, preheat oven to 160°C fan-forced; mix almonds and honey; pour onto a baking tray lined with baking paper; bake for 10 minutes or until golden; allow to cool on the tray. Break into clusters.

To serve, tip out panna cotta onto plates and serve with strawberries, jam, granita, and almond clusters.

Panna cotta can be made 2 days in advance, stored in the fridge, and turned out just before serving.

The granita can be made 2 weeks in advance and stored in the freezer.

Whisk together the oat milk, corn flour, and syrup so no lumps remain.

Cook, stirring, over medium heat until thickened, then pour into a ramekin and leave in the fridge to set for 2-3 hours.

For the compote, heat raspberries with a dash of water in a pot or microwave (with optional sweetener) until jammy. Leave to cool.

Serve Panna Cotta topped with raspberry compote!