CHRISTMAS RECIPES AUSTRALIA

FESTIVE FEASTS WITH A LOCAL TWIST

 Christmas in Australia is a special time, blending the warmth of summer with the festive traditions that have been passed down for generations. While the Northern Hemisphere experiences cold, snowy Christmases, Aussies celebrate with beachside BBQs, seafood feasts, and a laid-back atmosphere that reflects the sun-drenched summer season.

 Whether you’re hosting a laid-back gathering, a big family feast, or an afternoon at the beach, we’ve put together some of the best Australian-inspired Christmas recipes that’ll make your holiday table shine.

BBQ PRAWNS WITH MANGO AND CHILLI SAUCE

In Australia, Christmas and seafood go hand-in-hand. One of the most iconic and delicious ways to celebrate Christmas by the sea is with fresh prawns, often grilled or served cold with a zesty sauce. BBQ prawns are a classic dish, perfect for warm weather celebrations.

Ingredients:

1 kg large prawns, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

Zest and juice of 1 lime

1 teaspoon paprika

Salt and pepper, to taste

Fresh coriander, for garnish

For Mango and Chilli Sauce:

1 ripe mango, peeled and chopped

1 red chilli, deseeded (adjust heat to taste)

1 tablespoon fish sauce

1 tablespoon honey

1 tablespoon lime juice

Instructions:

Prepare the prawns: In a bowl, toss the prawns with olive oil, garlic, lime zest and juice, paprika, salt, and pepper. Set aside to marinate for 15 minutes.

Make the sauce: In a blender or food processor, combine the mango, chilli, fish sauce, honey, and lime juice. Blend until smooth. Adjust seasoning with salt or more honey for sweetness.

Grill the prawns: Preheat your BBQ or grill. Cook the prawns for 2-3 minutes on each side or until they turn pink and opaque.

Serve: Arrange the prawns on a platter, drizzle with the mango-chilli sauce, and garnish with fresh coriander.

Serve these BBQ prawns with a side of crispy bread or a fresh salad for a light, refreshing Christmas dish.

TRADITIONAL AUSSIE PAVLOVA

No Australian Christmas is complete without the iconic Pavlova. This meringue-based dessert is light and crisp on the outside, with a soft, marshmallow-like centre, topped with fresh cream and seasonal fruit. It’s a sweet, show-stopping dessert that is perfect for hot summer days.

Ingredients:

4 large egg whites, at room temperature

1 ¼ cups caster sugar

1 teaspoon white vinegar

1 teaspoon vanilla extract

2 teaspoons cornflour

300 ml thickened cream

2 tablespoons icing sugar

Fresh fruit (kiwi, strawberries, passionfruit, and berries are all popular choices)

Instructions:

Preheat the oven: Preheat your oven to 120°C (250°F) and line a baking tray with baking paper.

Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, until the meringue is glossy and stiff.

Add the vinegar and cornflour: Fold in the white vinegar, vanilla extract, and cornflour to stabilise the meringue.

Shape the Pavlova: Spoon the meringue onto the prepared baking tray, shaping it into a round or oval with a slight dip in the centre to hold the toppings.

Bake: Bake for 1 hour, then turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

Top the Pavlova: Whip the cream with the icing sugar until soft peaks form, and spread it over the cooled meringue. Top with fresh fruit.

Pavlova can be made a day ahead and stored in an airtight container. Just add the cream and fruit on the day of serving for the freshest taste.

PRAWN AND AVOCADO SALAD WITH LEMON DRESSING

For a lighter, more refreshing Christmas dish, a prawn and avocado salad is a perfect choice. The sweetness of the prawns pairs beautifully with the creamy avocado, all tied together with a fresh lemon dressing. This dish is great for outdoor Christmas lunches or as a side to your main feast.

Ingredients:

500g cooked prawns, peeled and deveined

2 ripe avocados, diced

1 cucumber, thinly sliced

2 handfuls of mixed salad greens (e.g., rocket, spinach, or lettuce)

1 small red onion, thinly sliced

Fresh coriander, for garnish

Lemon wedges, for serving

For the Dressing:

3 tablespoons olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper, to taste

Instructions:

Make the dressing: Whisk together the olive oil, lemon juice, mustard, honey, salt, and pepper until well combined.

Assemble the salad: In a large bowl, combine the prawns, avocado, cucumber, salad greens, and onion.

Toss and serve: Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh coriander and serve with lemon wedges on the side.

For extra crunch, top the salad with roasted nuts like macadamias or pine nuts, which are often used in Australian cooking.

STICKY DATE PUDDING WITH BUTTERSCOTCH SAUCE

This warm, comforting dessert is a crowd-pleaser and perfect for cooler evenings. The rich, sticky date pudding is paired with a luscious butterscotch sauce for a truly indulgent treat.

Ingredients:

For the Pudding:

200g dates, pitted and chopped

1 teaspoon baking soda

1 ¼ cups boiling water

125g butter, softened

¾ cup brown sugar

2 large eggs

1 ½ cups self-raising flour

1 teaspoon vanilla extract

For the Butterscotch Sauce:

100g butter

1 cup brown sugar

2/3 cup cream

1 teaspoon vanilla extract

Instructions:

Prepare the dates: Place the chopped dates in a bowl with the baking soda and pour over the boiling water. Stir and set aside to soften for about 10 minutes.

Make the pudding batter: In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Stir in the vanilla extract. Gradually fold in the flour, then the date mixture.

Bake the pudding: Pour the batter into a greased baking dish and bake at 180°C (350°F) for 30-40 minutes or until a skewer comes out clean.

Make the sauce: While the pudding is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cream, cooking until the sauce thickens (about 5 minutes). Remove from heat and stir in the vanilla.

Serve: Cut the warm pudding into squares, pour over the butterscotch sauce, and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Sticky date pudding can be made ahead and reheated. The sauce can be made a day before and stored in the fridge for convenience.

ROAST LAMB WITH GARLIC AND ROSEMARY

While turkey might be a popular Christmas choice elsewhere, in Australia, roast lamb is a true holiday favourite. The succulent, tender meat pairs beautifully with garlic and rosemary, making it the perfect centrepiece for your Christmas table.

Ingredients:

1.5 kg leg of lamb, bone-in or boneless

4 garlic cloves, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons olive oil

Zest and juice of 1 lemon

Salt and pepper, to taste

1 cup white wine (optional)

Instructions:

Preheat the oven: Preheat your oven to 180°C (350°F).

Prepare the lamb: In a small bowl, combine the garlic, rosemary, olive oil, lemon zest, salt, and pepper. Rub this mixture all over the lamb.

Roast the lamb: Place the lamb in a roasting pan. Pour the wine (if using) around the lamb for extra moisture. Roast the lamb for 1.5–2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.

Rest the lamb: Once the lamb is cooked to your liking, remove it from the oven and allow it to rest for 10-15 minutes before carving.

Serve the roast lamb with roasted vegetables, a mint sauce, or a side of creamy mashed potatoes for a hearty Christmas meal.

Christmas in Australia is all about celebrating with fresh, vibrant flavours that reflect the local produce and sunny summer days. Whether you’re enjoying a BBQ by the beach, hosting a family dinner, or enjoying a laid-back afternoon, these Christmas recipes bring the flavours of Australia to the table. From seafood feasts and BBQ prawns to traditional desserts like pavlova and sticky