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Clockwise from left: Julia Busuttil Nishimura’s Maltese-style stuffed snapper; Karen Martini’s grilled Romano beans with braised lemon, garlic and dill; Danielle Alvarez’s baked scallops with tomatoes and herbed breadcrumbs; Karen Martini’s roasted potatoes with herbed fromage blanc.

Recipe collection

Good Weekend’s complete Christmas menu is perfect for pescatarians (and fans of crunchy golden roast spuds)

Impress your loved ones this year with these can-do festive recipes from our Good Weekend columnists Danielle Alvarez, Julia Busuttil Nishimura, Karen Martini and Helen Goh.

5 recipes
Danielle Alvarez’s scallops baked in the half-shell with tomatoes and herbed breadcrumbs.
EASY

Starter: Danielle Alvarez’s baked scallops with tomato, garlic and herbed breadcrumbs

  • < 30 mins
  • Danielle Alvarez
Julia Busuttil Nishimura’s Maltese-style stuffed snapper.

Main: Julia Busuttil Nishimura’s whole roast snapper with caper, olive and tomato stuffing and salsa

  • 30 mins - 1 hr
  • Julia Busuttil Nishimura
Grilled Romano beans with braised lemon, garlic and dill.
EASY

Side: Karen Martini’s grilled Romano beans with braised lemon, garlic and dill

  • 30 mins - 1 hr
  • Karen Martini
If you can’t source fromage blanc sub it out for goats curd.
EASY

Side: Karen Martini’s roasted potatoes with thyme and herbed fromage blanc

  • 1-2 hrs
  • Karen Martini
Helen Goh’s cherry pavlova.

Dessert: Helen Goh’s cherry pavlova with almond and yoghurt noyaux cream

  • 2 hrs +
  • Helen Goh
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Original URL: https://www.theage.com.au/goodfood/recipes/good-weekend-s-christmas-menu-for-2023-20231201-p5eoev.html