Our delicious take on traditional Christmas fare is the perfect, refreshing blend of old and new.

Portrait of Tammy Strobel

Our delicious take on traditional Christmas fare is the perfect, refreshing blend of old and new.

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TIP: To make stuffing boats, line each hole of 12-hole mini muffin pan with 2 bacon strips, crossing at base. Press 1 tbsp stuffing into each. Bake for 20 to 25 mins.

Roast Turkey With Bacon & Herb Stuffing Prep

30 mins / Cook 21/2 - 3 hours / Serves 12

60g butter, chopped 4 rindless bacon rashers, chopped 2 celery stalks, chopped 1 onion, finely chopped ¼ cup chopped walnuts 1 tbsp chopped sage 2 tsps thyme leaves 4 cups fresh breadcrumbs 1 egg, lightly beaten, 5kg turkey, trimmed, washed dried 1 tbsp olive oil Roasted potatoes and pumpkin, steamed beans, stuffing boats (see tip), gravy, to serve.

HERB BUTTER 125 g unsalted butter 1 cup flat-leaf parsley leaves, finely chopped 1 tbsp chopped thyme.

1. Preheat oven to moderate, 180 C. Place a trivet in a large baking dish.

2. In a large frying pan, melt butter on medium. Saute bacon, celery and onion 3 to 4 mins until tender. Stir in walnuts, sage and thyme. Remove from heat. Stir in breadcrumbs and egg. Season.

3. HERB BUTTER In a small bowl, combine butter, parsley and thyme. Season. Using fingers, gently separate breast skin from turkey, being careful not to tear the skin. Run fingers between skin and flesh to loosen skin and form a pocket. Spread butter under skin over breast meat, pressing to cover gently.

4. Fill cavity of turkey with stuffing. Secure with skewers. Tie turkey legs and wings with kitchen string to secure. Place in dish. Rub with oil and season.

5. Add a little water to dish. Roast turkey, covered with foil, 1 hour. Remove foil and bake a further 1½ to 2 hours until juices run clear when pierced. Remove from oven, allow to rest, loosely covered with foil, 10 to 15 mins, before carving. Serve turkey with roasted vegetables, beans, stuffing boats and gravy.

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TIP: Make Blini the day before and store in an airtight container.

Potato Blini With Salmon

Prep 20 mins + resting / Cook 1 hour / Serves 8

500g desiree potatoes (they are the ones with red skin) ¼ cup plain flour 3 eggs 2 egg yolks ¼ cup crème fraiche (or sour cream), plus 200ml extra 1 tbsp snipped chives, plus extra to serve 50g butter, melted 180g fillet hot smoked salmon, flaked Shredded lemon zest, to serve.

1. Preheat oven to moderate 180 C. Line an oven tray with baking paper.

2. Arrange potatoes on tray. Bake 40 to 45 mins until tender. Cool slightly.

3. Cut potatoes in half, scoop out flesh with a spoon, discarding skin. Press through a sieve into a bowl. Add flour, eggs, yolks, sour cream and chives, mixing well. Season to taste. Rest 30 mins.

4. Preheat a large frying pan on medium. Brush with a little melted butter. Cook tbsps batter in three or four batches, 1 to 2 mins each, until bubbles on the surface begin to break. Turn and cook 1 min. Transfer to a wire rack to cool.

5. Serve topped with extra crème fraiche, salmon flakes, chives and zest.

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TIP: Make sure you use a very sharp knife of high quality blade to score the diamond pattern.

Baked Ham With Orange-Mustard Glaze

Prep 20 mins / Cook 1 hour 50 mins / Serves 16

4 kg leg ham, rind removed Whole cloves 1 cup water.

ORANGE MUSTARD GLAZE 1 cup orange juice ½ cup brown sugar 2 tbsps Dijon mustard 1 tbsp white wine vinegar Pinch of mixed spice.

1. Preheat oven to moderate 180 C. Place a wire rack in a roasting dish large enough to fit ham.

2. Score a diamond pattern about 5 mm deep all over ham fat. Place a clove into centre of every third diamond.

3. Place ham on rack (if the shank hangs over pan, wrap in foil) and pour water into base of dish.

4. ORANGE MUSTARD GLAZE In a saucepan, stir all ingredients on medium heat until sugar dissolves. Reduce heat to low. Simmer 1 to 2 mins. Remove from heat.

5. Brush one-third glaze over ham. Bake 45 mins, occasionally basting with remaining glaze and juices from pan. 6. Remove ham from oven and rest 15 mins. Carve into slices and serve.

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TIP: Buy oysters on the day of serving if possible (or at most the day before).

Prawn & Oyster Platter

Prep 15 mins + marinating / Serves 8 2 dozen oysters 1 kg medium cooked king prawns PICKLED ONION DRESSING 1 red onion, finely chopped 2 tsps finely chopped dill 1/3 cup red wine vinegar 1 tbsp sugar 1 tbsp salt.

MARIE ROSE SAUCE ½ cup whole egg mayonnaise ½ cup thickened cream 2 tbsps tomato sauce 1 tbsp lemon juice Few drops Tabasco, Worcestershire sauce.

1. Arrange oysters and prawns on a large platter. Cover and chill until required.

2. PICKLED ONION DRESSING In a bowl, combine all ingredients. Set aside 30 mins.

3. MARIE ROSE SAUCE Whisk all ingredients together. Season. Cover with plastic wrap. Chill.

4. Serve oysters topped with pickled onion dressing. Serve prawns with marie rose sauce.

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TIP: Make this easier on the day - prep veggies ahead and store in an airtight container in the fridge.

Braised Summer Vegetables

Prep 15 mins / Cook 15 mins / Serves 8

¼ cup extra virgin olive oil 240 g packet rainbow carrots, peeled 1 bunch green onions, trimmed, halved 3 garlic cloves, crushed 2 tsps thyme leaves, plus extra sprigs to serve ¼ cup water 1 bunch radishes, trimmed, quartered ½ radicchio, cut into wedges 1 bunch baby asparagus, trimmed 125 g baby beans, trimmed 1/3 cup podded broad beans ¼ cup frozen peas 1 tbsp white wine.

1. In a large frying pan, heat oil on high. Saute carrots, onions, garlic and thyme 1 to 2 mins until onion is tender.

2. Stir in water and season. Reduce heat to low and simmer, covered, 8 to 10 mins.

3. Add radish, radicchio, asparagus and beans and simmer 2 to 3 mins.

4. Stir in peas and wine. Simmer 1 min. Season. Serve topped with extra thyme.

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TIP: To save time and ensure very fine slices, use a mandoline to slice sprouts.

Brussels Sprouts Slaw

Prep 25 mins / Serves 8

300 g Brussels sprouts, shaved 2 cups baby rocket leaves 125 g sugar snap peas, blanched, halved 1 bulb baby fennel, shaved ½ cup dried cranberries ¾ cup shaved pecorino 3 thin slices prosciutto, pan fried, broken into pieces.

DRESSING ¼ cup sour cream 1 tbsp mayonnaise 1 tbsp cider vinegar 1 tsp Dijon mustard.

1. In a bowl, combine sprouts, rocket, peas, fennel, cranberries and half pecorino.

2. DRESSING In a small jug, whisk all ingredients together. Season.

3. Sprinkle with remaining pecorino and prosciutto. Drizzle dressing over and finish with black pepper.

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TIP: Micro herbs are sold in leading supermarkets.

Raspberry Nectarine Jelly Trifle

Prep 20 mins + chilling / Cook 5 mins / Serves 12

500 g packet frozen raspberries 400 ml water, plus 2 tbsps boiling water, extra ½ cup caster sugar 3 tsps powdered gelatin 3 ripe nectarines, stoned, quartered, plus extra, sliced, to serve 12 vanilla macarons 600 ml tub thickened cream, whipped to soft peaks Fresh strawberries, micro mint, to serve.

1. In a medium saucepan, combine raspberries, water and sugar. Stir on low until sugar dissolves. Process until smooth. Strain into a large jug.

2. In a small jug, whisk gelatin into boiling water with a fork until dissolved. Whisk into raspberry mixture. Pour into a trifle bowl. Arrange nectarines in bowl. Chill 6 hours or overnight until set.

3. Arrange macarons over jelly. Top with dollops of cream. Serve with extra sliced nectarines, strawberries and mint leaves.

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TIP: This can be made up to three days ahead. Store in an airtight container in the fridge.

Eggnog Cheesecake

Prep 20 mins + chilling / Cook 50 mins / Serves 12

250 g packet butternut snap biscuits, broken 90 g unsalted butter, melted 1½ tsps ground cinnamon 500 g cream cheese, softened 1 cup caster sugar 3 eggs, lightly beaten 300 ml carton thickened cream, plus extra, whipped, to serve ¼ cup dark rum 1 tsp ground nutmeg 1 tsp ground cloves Strawberries, raspberries, to serve.

1. Preheat oven to moderately slow, 160 C. Lightly grease a 23-cm springform pan. Line base and sides with baking paper.

2. In a food processor, pulse biscuits until finely crushed. Add butter and cinnamon. Process until combined.

3. Press biscuit mixture firmly over base of pan. Chill 20 mins until firm.

4. In a bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each. Beat in cream, rum and spices until smooth. Pour over biscuit base, smoothing top. Bake 45 to 50 mins. Cool completely, then chill overnight.

5. Release cheesecake from pan and place on a plate. When ready to serve, dollop with cream and top with berries. Dust with extra cinnamon.