Add some bush food flavours - and a serious wow factor - to your festive table with these stunning individual trifles, which feature a cherry and riberry fruit layer, a wattleseed custard, tapioca and cherry cream. It's one of many great ideas in the by Rebecca Sullivan and Damien Coulthard.
Strawberry gum, cherry and riberry tapioca trifle Source: Murdoch Books / Josh Geelen
In Ainsley's Christmas Good Mood Food, Ainsley Harriott is invoking some festive good mood and cooking up some great food - including a stunning . "Perfect for a Boxing Day treat or as an alternative to Christmas Pudding. Spiced rum is typically flavoured with vanilla, nutmeg and cinnamon – spices that are a perfect match for pears and ginger. To make things easier I’m using tinned pears, but you can poach some fresh pears in advance if you prefer," Harriott says.
Ainsley Harriott's festive trifle. Source: James Bailey
Ainsley's Christmas Good Mood Food airs 8.30pm 22 December 2023 on SBS Food. You can also catch the chef with the big smile in Ainsley's Fesive Falvours 7.30pm 1 December on SBS Food. Both specials will be streaming for a limited time at SBS On Demand after they air.
A showstopping cake that makes any festive table shine (and if you skip the sabayon, it's dairy-free, too).
Berry quilt cake Source: Manja Wachsmuth
A two-in-one festive dessert delight from Anna Olson – a rich chocolate cake with holiday spices, and a fully assembled gingerbread house!
Source: Bake With Anna Olson
If you want to go all out, this trifle from Andy Bowden is designed to impress, from the caramelised smoked almonds to the homemade brandy custard and ANZAC crumb.
Christmas trifle Source: Danielle Abou Karam
One of several great Christmas recipes shared on , Adam's summer entertaining essential allows you to use your favourite fruit – or the fruit you have on hand, piling the centre of the pav with a tropical assortment like kiwifruit, strawberries, blueberries and passionfruit.
All-in pavlova Source: Kitti Gould
Looking for a make-ahead dessert that's perfect for any summer celebration? This cool cake will keep in the freezer for up to 2 weeks, and the strawberry sauce can be made ahead, too. A layer of cheat’s strawberry ice cream is sandwiched with orange-scented pistachio meringue, and when ready to serve, topped with fresh berries and strawberry sauce.
Strawberry and pistachio ice-cream cake Source: Alan Benson
Christmas cake is pretty as a picture in this recipe. Also known as Cathedral or stained glass window cake, due to its exquisite appearance once sliced, this cake is dense with glacé fruit and nuts. And while it will keep at room temperature for up to a month, it only needs to be made one day ahead of serving. No weeks of fruit-soaking are needed for this one.
Bishop’s cakes with lemon thyme Source: Alan Benson
There are many reasons to tuck into Paul Hollywood's traybake recipe, but flavouring a sponge with a hit of ginger is up there with the best!
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Sticky ginger traybake
Look out for more from baking delights in airing 5.30pm Sundays 3 December to 24 December on SBS Food, with episodes available at SBS On Demand after they air.
If you’re stumped on what to bring to Christmas lunch, here's a 10-minute recipe from Adam Liaw that will turn you into an instant Christmas hero.
Panettone con gelato Source: Danielle Abou Karam
Rachel Khoo's spin on tradition, these coconut treats feature sesame seeds and ground almonds in the mix. The berries on top lend a bit of tartness, balancing the white chocolate and adding a pretty pink peak.
White chocolate and berry coconut mountains Source: My Swedish Kitchen
A festive centrepiece that really is good enough to eat! Piped meringue is baked into a wreath, and the cooked ring is drizzled with chocolate ganache just before serving.
Meringue twig Christmas wreath Source: Uber Creative
Rick Stein serves up an Icelandic combination that combines two of their great loves: liquorice and chocolate.
Source: BBC Books / James Murphy
These festive-looking tarts are perfect when you need to whip up a light dessert for entertaining, and can be served warm or cool. Serve with a dollop of your favourite creamy accompaniment. Whether you try for a berry favourite or follow simply Donna Hay has shared a .
