Fusing Flavours: Festive Recipes Made for Celebrating

Gather with your friends and family for a multicultural festive feast, featuring these delicious recipe ideas.

  • 01 November 2022
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One of the best things about Christmas (aside from the dazzling decorations, carols and, yes, presents) is the chance to gather with our loved ones to share good food and good company. It’s an opportunity to celebrate not only the festive season, but the differences that make us unique. Embrace your friends’ cultural backgrounds with these easy recipes that fuse flavours from around the world, made especially for sharing with those closest to us.

Prawns that pack a punch 
Take your favourite barbecued prawns to the next level by giving them an Asian twist. Marinate green prawns in a mix of sweet chilli sauce, fish sauce and lime juice. Throw them on the barbie and grill until just cooked. Serve with a handful of coriander and crispy shallots.

From Spain with love 
Cooking a turkey can be a bit daunting but the time and effort it takes always pays off – especially if you embrace the flavours of Spain. Simply swap in chorizo, almonds, paprika and saffron when making your turkey stuffing. Serve with a full-bodied tempranillo to keep the Spanish vibes going.

Summer salad 
A caprese salad is probably the easiest dish you’ll ever make, and its light nature makes it the perfect addition to an otherwise heavy lunch. Arrange sliced tomatoes and bocconcini on a platter and scatter over torn-up basil leaves. Season, then drizzle with olive oil and balsamic vinegar to serve. Bellissimo!

Scrumptious spuds 
For a nod to Greece, try your hand at lemony roast potatoes. Combine chopped potatoes with olive oil, lemon juice, garlic and a sprinkling of oregano then bake in the oven until crispy. A handful of fresh parsley thrown over the top makes for a scrumptious side dish.

Middle Eastern magic 
Bring the best of two worlds together with a Middle Eastern take on the classic pavlova. Add some rosewater to your meringue mixture before spooning it onto a tray and baking. Don’t be too heavy-handed here – you just want a hint of the rosewater. Once cooked and cool, top with whipped cream or Greek yoghurt and scatter with pistachios and figs or pomegranate seeds.