Twisted Christmas Bread Wreath

Zucchini Salad

Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.

Whisk together lemon juice and olive oil, season.  Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.

Drain zucchini and arrange on a serving platter.  Sprinkle over pine nuts, sultanas, raisins and feta.  Scatter over mint leaves just before serving.

Burnt Honey and Macadamia Semifreddo

1. Line a 2L freezer-safe container with baking paper.
2. In a small saucepan melt butter. Add honey and cook for a further 2 mins until foamy and golden. Remove from heat and allow to cool slightly.
3. Combine all eggs, vanilla, sugar and salt in a heatproof bowl.  Bring a saucepan of water to a simmer,  place bowl over the top and constantly beat for 6-8 mins (using an electric beater) or until the mixture is thick and pale. Remove from heat, beat in the burnt honey mixture then allow to cool for 5 mins.
4. Beat thickened cream to stiff peaks. Gently fold the burnt honey custard, fruit and macadamias through the whipped cream, then spoon into the prepared container and freezer overnight.
5. Serve generous scoops in waffle cones.

Almond & Cranberry Bark

In 160 degree oven. Toast the almonds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes.

Transfer the nuts to a cutting board and roughly chop them.

Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.

Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness

Sprinkle the nuts evenly over the chocolate, followed by the cranberries. Lightly use your palms to press the toppings into the chocolate.

Place the pan on a flat surface in the refrigerator to set.

Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week

Smoked Eggplant Dip

Pre-heat oven to 180°C (160°C fan-forced).

1.  Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through. 
2. When cool, peel skin away from eggplants, discarding stems and juices.
3. Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings. 
4. Combine currants with sherry vinegar and set aside for 10 minutes.
5. For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

Apple Pie with Raisins

Pre-heat oven to 200°C (180°C fan-forced).

1.  Peel and core apples, cutting into eighths. Tossing in a saucepan with the lemon juice as they are prepared.

2. Add the raisins, sugar, butter and cinnamon stick to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.

3. Press one of the pastry sheets into a lightly oiled round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Sprinkle the base with almond meal. Cut the second pastry sheet into 3cm wide strips.

4.  Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture, to form a lattice pattern. Brush with egg wash and sprinkle with almonds and the additional sugar. Bake for 35 minutes until pastry is golden. Serve warm with cream.

Fruit Cake Scrolls

Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.  

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.    

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.