Christmas in Oz is one of spiced fruit puddings, fresh prawns and hearty roasts, plus a cider-baked ham if you're into that! Here's our pick of festive recipes. www.sbs.com.au/food/celebration/christmas
Eat 'em or tie a stack together for a great gift: Cherry and orange florentines
There is something wonderful about ice-cream cakes. This one is a layer of cheat’s strawberry ice-cream sandwiched with orange-scented pistachio meringue. It makes a wonderful dessert for any summer celebration.
Fig and pear fruit mince cinnamon tarts from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins).
Prancing through the snow. Norwegian Christmas biscuits (pepperkaker) from our Bakeproof columnist Anneka Manning
Chocolate cream with glacé chestnuts and raspberries (crème de chocolat et marrons glacés aux framboises)
The classic pav is been spruced up with watermelon and strawberries coated in moscato syrup and zesty lime juice.
The Fino Bellini is a great contemporary version of the Venetian classic. Yellow nectarine combines with nutty dry Sherry, and the spoonful of Campari adds richness, sweetness and depth. Use any good-quality Australian dry sparkling wine.
The food dept. have reinvented the Aussie pav! It's simple: smash up your meringues or a store-bought pavlova and mix it up with passionfruit curd and a cream mixture, freeze and four hours later you have an easy, adorable treat for any Aussie occasion.
Like Christmas pudding on a stick.
All we want for Christmas is a gingerbread mosque. And a gingerbread pagoda. Oh, there are gingerbread log cabins and beach shacks as well?
Listen to the audio recipe.
WHITE CHOCOLATE BARK Make a pretty edible gift for friends and family with the fragrant flavours of the Middle East.
Spiced maple nuts and seeds
sneak peak at my last for This one is an Australian summer beach hut complete with gingerbread surf boards and a life buoy. There is also a cheeky seagull waiting to steal some hot chips chips if he gets the chance !
Cumin, black pepper and ghee shortbread by Kulsum Kunwa
Turn your gingerbread cutter upside-down to make these reindeer biscuits by Mima Sinclair, from her book Gingerbread Wonderland