By Leigh O’Connor.
Desserts make life so much sweeter – they will never dessert you when you are stressed and need a treat to cheer you up.
Christmas is the ideal time to pull out all dessert stops and wow family and friends with the perfect finish to your festive feasting. We have four sweet sensations that will definitely put you on the ‘nice’ list come December 25:
Great food, great drinks and great company...Sydneysiders celebrate the simple things in life at Mode Kitchen & Bar on George Street in the heart of the CBD. Delivering uncomplicated, yet memorable Modern Australian dining experiences for lunch and dinner, Mode strikes an ideal balance between a casual bistro and fine dining.
Mode Kitchen & Bar’s stunning frozen green pavlova dessert.
Chef Quentin Zerr shares his stunning recipe for frozen green pavlova – a disc of meringue is covered with Chantilly cream, a brunoise of cucumber and green apple and sorbet. Serve this to your guests on Christmas Day and watch the amazed look on their faces as dry ice creates a smoke illusion around the dessert when it arrives at the table.
Located at the gateway to McLaren Vale with sweeping views over the rolling hills of the Onkaparinga Gorge, Victor’s Place restaurant is set in a lovingly restored, heritage-listed, 1870s limestone barn. With a menu carefully curated by Executive Chef Chris Bone to follow the seasons, sourcing produce from small local producers who share an ethos for quality and true flavour, dishes are designed to accompany the textures and expression of Varney Wines.
Rich and subtly sweet crème caramel tangelo, jersey milk and wattle seed from Victor’s Place.
Try this rich and subtly sweet dish of crème caramel tangelo, jersey milk and wattle seed as the exclamation mark to your Christmas lunch; the tangelo caramel brings some fruit acid to cut the jersey milk and wattle seed, ideally accompanied by wholewheat crostoli, dusted with mandarin sugar.
The Nourished Chef – Clarissa Kocovski - has been curating and recipe developing low carb, gluten and dairy-free recipes for the last five years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes, which she shares to educate and inspire home cooks.
The kids will love these Christmas gingerbread and candy cane donuts.
Her Christmas gingerbread and candy cane donuts will have the kids salivating…festive donuts covered with a maple syrup, vanilla, powdered sugar and almond milk glaze, topped with crushed Christmas candy candles.
It was Larissa Takchi’s dessert skills that came to the fore when she became the youngest contestant to win MasterChef Australia. Unusual flavour combinations and ingredients set the benchmark for taking out the title and her recipe for Christmas peach sundae is no exception.
Simple yet delicious, try Larissa Takchi’s Christmas peach sundae.
"Christmas Day cooking can be stressful, that’s why I’ve come up with this really quick, simple yet delicious dessert! The best part about this recipe is that all the elements can be made in advance and only need to be assembled on the day – easy as Sundae! " Larissa says.