Sharing delicious food with the people you love is one of the best parts of the festive season. If you’re tasked with bringing a plate this year, this is your guide on how to show up with a dish that looks as good as it tastes.

Think beyond the classics and take a page out of food photographer, Sarah Henderson’s (@thesaarahproject) book with three standout recipes that are perfect for any holiday event: a savoury centrepiece, a crowd pleaser, and a sweet finale.

Her flavourful creations are tasty, aesthetic, and sure to have everyone asking for the recipes! No matter if you’re hosting the family or heading to a friend’s house, be inspired by seasonal ingredients and flavours for a Christmas spent feasting.

Savoury Centrepiece: Peach, Prosciutto and Whipped Ricotta Tart

This colourful savoury dish deserves a place in the middle of your Christmas spread. Sarah’s Peach, Prosciutto & Whipped Ricotta Tart is a centrepiece that delivers a rich balance of sweet and salty flavours. To give it that extra flare and make sure everyone goes in for a taste, plate it on an eye-catching serving stand from Myer.

Ingredients:

Tart base

• 1 1/4 cups plain flour.
• 1/2 tsp salt.
• 115g unsalted butter, cold, cut into 1cm cubes.
• 2 1/2 tbsp ice cold water.

Filling

• 250g ricotta, whipped.
• 3 fresh peaches, sliced.
• ½ tsp flaky salt, plus a pinch more for the filling.
• 80g grated pecorino cheese.
• 1sp extra-virgin olive oil.
• 2 tsp runny honey.
• 1 tbsp freshly picked thyme leaves, plus extra for the peaches.
• Grated zest of ½ a lemon.
• ¼ tsp cracked black pepper.

To top

• Burrata.
• Prosciutto thinly sliced.
• Pistachios, chopped.
• Honey.
• Fresh thyme.

Method:

1.     To make the tart base, place flour and salt in food processor. Pulse twice to combine. Add in the butter and process until the largest pieces are the size of chickpeas. With the food processor running on low, pour in the water.

2.     Keep blitzing until crumbs form. To test if it is ready, pinch the dough between your fingers and see if it sticks and forms a dough.

3.     Tip the mixture onto your bench and bring together into dome before patting the dough down to form a thick 2cm thick disc. Wrap in clingwrap then refrigerate for at least an hour.

4.     Sprinkle your bench with flour, then place the dough down and sprinkle the top and rolling pin with more flour. Roll out the dough into an even, round flat disk that’s a bit larger than your pie tin.

5.     Carefully pick up the dough and place into the pie tin, gently pressing into the base. Trim the top with a knife so it is even with the edge.

6.     Fully bake the pie crust by preheating the oven to 190°C or 170°C fan. Place baking paper over the dough and fill with baking weights/rice/dried beans to weigh the dough down while it bakes. Bake for 25 minutes, then 15 minutes uncovered until golden. Fully cool before filling.

7.     For the peaches, mix the sliced peaches with a drizzle of honey and a generous pinch of flaky salt.

8.     Arrange on a baking tray and top with extra thyme. Bake at 180°C for 12-15 mins until lightly caramelised.

9.     For the filling, in a bowl, mix the ricotta, olive oil, honey, thyme, lemon zest, black pepper and sea salt.

10. To assemble, remove the pastry from its tin and put on a serving plate.

11. Spoon in the ricotta mixture and level using the back of a spoon. Arrange the peaches so they cover the ricotta as much as possible.

12. Top with torn burrata, chopped pistachios, prosciutto, fresh thyme and a generous drizzle of honey.

Crowd Pleaser: Charcuterie Wreath

Christmas entertaining calls for a dish that brings everyone together, and Sarah’s Charcuterie Wreath is made for sharing. With a selection of cheeses, cured meats, seasonal fruit, and festive touches, all arranged on a chic wooden board from House, you can give your grazing platter a tasty holiday upgrade.

Ingredients:

Cheeses:

• Soft cheeses, such as a Brie or Camembert, whole wheel.
• Blue cheese, wedge.
• Hard cheese, such as sharp cheddar or Manchego, sliced.

Fruits

• Red, white, and black seedless grapes, bunch.
• Figs, halved.
• Apricots, dried.

Cured Meats:

• Range of sliced meats, such as prosciutto, salami, ham, soppressa (mild or hot), folded in half or quarters.

Nuts, Olives & Savouries:

• Pitted olives, such as green or Kalamata, in a bowl.
• Mixed nuts, such as cashews, walnuts, almonds, etc (can be excluded if there are allergies).
• Gourmet seeded crackers.
• Relish, such as onion or tomato, in a bowl.

Garnish**:**

Fresh rosemary sprigs.

Pomegranate seeds.

Method:

1.     Start with a round wooden board and place a small bowl in the middle to help guide where you place your ingredients.

2.     Begin by arranging the larger ingredients like the cheeses, cured meats, relishes, olives in a bowl, and crackers in a circular wreath shape.

3.     Continue layering each ingredient to create a generous and abundant base.

4.     Fill in the spaces with fruits likes grapes, figs, and apricots, then fill any extra gaps with nuts or smaller fruits like pomegranate seeds.

5.     To finish, add sprigs of rosemary for a festive touch.

Festive Dessert: Gingerbread Cheesecake

Of course, no festive feast is complete without a sweet treat. Inspired by traditional Christmas flavours, Sarah’s Gingerbread Cheesecake combines a velvety, cheesecake filling with the warm, comforting spices of gingerbread. It’s not only an indulgent way to end a meal, but it serves as a show-stopping centrepiece when placed on an elevated cake stand from Bed Bath N' Table.

Ingredients:

For the crust:

• 250g Biscoff biscuits.
• 100g butter, melted.
• For the cheesecake filling:
• 400g cream cheese, softened to room temperature.
• 185g Biscoff spread, melted.
• 2 tsp ground ginger.
• 1 tsp ground nutmeg.
• 180g double cream.

To top:

• Mini gingerbread cookies.
• Sugared berries.
• Sugared sprigs of rosemary.

Method:

1.     Line the base of a 20cm springform cake tin with baking paper.

2.     Place the Biscoff biscuits into a food processor and pulse until fine crumbs form.

3.     Add the melted butter, pulsing until combined.

4.     Tip the mixture into the into the prepared tin and press down evenly to form the base. Chill in the fridge to set.

5.     Melt the Biscoff spread in a microwave safe bowl and then add the spices. Mix until well combined.

6.     In a large bowl, add the softened cream cheese and beat with an electric mixer.

7.     Pour in the melted spread with spices and beat again.

8.     In a separate bowl, whip the double cream until medium peaks form.

9.     Gently fold the whipped cream into the Biscoff cream cheese just enough to combine.

10. Spoon the Biscoff cheesecake filling onto the biscuit base and smooth out the surface using a spoon.

11. Place in the fridge for a few hours to set.

12. Once set, remove from the spring form tin and place on a cake stand.

13. To decorate, lay sugared rosemary sprigs around the top perimeter like a wreath and place sugared berries and mini gingerbread cookies for a festive finish.

Whether you’re bringing a plate or recreating all three recipes to host your own get together, head into Northland to pick up your produce, pantry staples, and serving essentials for an unforgettable Christmas spent merry.