Festive Favourites for Your Christmas Spread


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Seafood and Christmas have gone hand-in-hand in Australia for some time. Festive Christmas spreads might include freshly shucked oysters, prawn cocktails, or buttery lobster rolls. We’ve compiled a few of our favourite holiday recipes to make your Christmas feast a certain success.

1. Lobster Roll Sliders



Lobster Roll Sliders

  • 2 cooked lobsters 
  • 1 celery stalk, thinly sliced
  • 2 tsp finely chopped chives, plus extra to serve
  • 30g butter, coarsely chopped
  • 4 brioche rolls, split in half

Lobster Dressing

  • 300g mayonnaise
  • 1 tbsp lemon juice
  • 2 1/2 tsp each Tabasco & Worcestershire sauce 
  • 1 garlic clove, finely grated



Step 1

Remove cooked lobster meat by cutting the underside of the lobster, removing the meat and discarding the intestinal tract. Coarsely chop lobster meat.

Step 2

Combine ingredients for lobster dressing in a large bowl.

Step 3

Combine lobster, lobster dressing, chives and celery in a large bowl; season and refrigerate for 1 hour to allow flavours to develop

Step 4

To serve, melt butter in a saucepan over medium heat. Roll around brioche rolls in butter until lightly toasted, then add lobster mixture into rolls. Top with a few of your favourite potato chips then sprinkle with remaining chives.

2. Prawn Cocktails with a Twist



Prawn Cocktail

  • ¼ ripe rockmelon, peeled and thinly sliced on a mandolin
  • Juice and finely grated rind of 1 lime, plus wedges to serve
  • 2 tsp extra-virgin olive oil
  • ¼ iceberg lettuce, cut into 6 wedges
  • 18 cooked prawns, peeled, deveined, tails intact
  • Poppy seeds and torn mint, to serve

Cocktail Dressing

  • 1 tbsp crème fraîche
  • 1 tsp Worcestershire sauce
  • 150 gm (½ cup) mayonnaise
  • 1 tsp finely grated horseradish
  • Tabasco, to taste
  • 1 tbsp tomato ketchup
  • 1 tsp lime juice



Step 1

Whisk together ingredients for cocktail dressing

Step 2

Combine rockmelon with lime juice & rind, season and refrigerate for 2 hours, then add olive oil and toss.

Step 3

Present lettuce and melon in each bowl, top with prawns, drizzle with dressing, and sprinkle with poppy seeds and mint. Serve with lime wedges.

3. Oysters Two Ways



Fennel Mignonette

  • 1 tbsp finely chopped fennel
  • 1 tbsp finely chopped golden shallot
  • Finely grated rind and juice of 1 orange
  • Finely grated rind and juice of ½ lemon and ½ lime
  • ½ tsp crushed fennel seeds

Wasabi Mignonette

  • 2 tbsp brown rice vinegar
  • 1 tbsp tamari
  • 1 tbsp thinly sliced spring onion
  • 2 tsp finely grated ginger
  • 1 tbsp mirin
  • 2 tsp tsp wasabi paste
  • Wasabi tobiko, to serve



Step 1

For both recipes, simply combine all ingredients in a bowl and refrigerate until served.

Step 2

Serve oysters with both sauces, adding a bit of wasabi tobiko onto the oysters dressed with the wasabi mignonette.

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