Christmas Feast

Dishes to impress for Christmas, we've asked some of Perth's favourite foodies to put together a Christmas feast.

BBQ Prawns with chilli and lemongrass sambal and Mango and pineapple pickle.

Serves 4


16 whole large green prawns

Mango and Pineapple Pickle

1 Lebanese cucumber

2 medium shallots 2 large red chillies

¼ pineapples

1 mango

¼ cup Pickle syrup (250m sugar and 250ml rice vinegar)


3 red chills

1 1/2 cups chopped shallots

1/4 cup chopped ginger

3 tablespoons chopped lemongrass (white part only)

4 garlic cloves, chopped

2 teaspoons brown sugar

2 teaspoons turmeric

1 teaspoon ground coriander

1 bay leaf

1/2 teaspoon freshly ground black pepper

2 tablespoons coconut oil

2 tomatoes diced

1 cup water

Salt to taste


Mango and Pineapple Pickle

1. In a saucepan, heat sugar and ¼ cup water over low heat until the sugar is dissolved. Cool completely. Then combine the rice vinegar and set aside

2. Prepare the pickle by finely dicing all the ingredients. Pour over the pickle syrup then mix thoroughly. You want to do this only about 20 minutes before serving.


1. Combine all ingredients besides the tomatoes in processor. Blend until finely chopped and paste forms (may need to add some water to form the paste).

2. Heat 2 tablespoons coconut oil in heavy large saucepan over medium-high heat.

3. Add sambal and the tomatoes and cook until fragrant and lightly browned, stirring constantly and for about 8 minutes. Add 1 cup water or less (depending on consistency); reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often.


1. Preheat barbecue grill or oven grill to medium-high.

2. Using scissors, cut prawns in half lengthways, cutting from the spine inwards.

3. Leave legs and heads intact in the shell as you cut.

4. Open out prawns from incision and flatten. Season with salt, pepper and olive oil, then set aside.

5. Grill prawns for 2 minutes on each side. Remove from heat and arrange on a serving platter. Spoon over Sambal and drizzle with lime juice, then scatter over mint and serve.

Don Hancey's BBQ Pork Loin with Manjimup Apples

Pork Loin

Red Manjimup apples

Olive Oil

Fresh Sage

Salt and Pepper

WA native Lime oil

Great Southern Karri Honey Whiskey Liqueur. ( optional )

Core Apples and slice through to form discs. Drizzle some olive oil over the apples and place onto hot BBQ grill. Turn but don't over-cook. Apples should retain a little crunch

Slice Pork loin into medallions place into a bowl and coat in olive oil place into a hot pan or BBQ plate. Cook a 1 -2 minutes each side. Season with salt ( Don prefers Lake Deborah salt ) and black pepper. Add Fresh Sage to cooking meat and drizzle again with olive oil. Then add WA Native Lime oil to taste ( Don uses Australian Wild Limes, Desert Lime from Bindoon )

Add cooked apples to the pan with the Pork and mix together coating with juices.

For extra flavour use Great Southern Karri Honey Whiskey Liqueur and Flambe in a hot pan, pour flaming liqueur over pork and apples. Serve once flame has extinguished.

Black Forest Pavlova stack

Morello cherry syrup

  • 680 g canned morello cherries in syrup (reserve syrup)
  • 1 Drain the syrup from morello cherries into a jug, using the simmering basket. Set cherries in simmering basket aside to drain.

    2 Place reserved cherry syrup into mixing bowl and cook 18-25 min/Varoma/speed 1, without measuring cup, until a thick syrup consistency is achieved. Transfer back into jug and set aside to cool. Clean and dry mixing bowl.

  • Pavlova
    • 330 g white sugar
    • 250 g egg whites (approx. 8 egg whites), room temperature
    • 1 pinch cream of tartar
    • 1 tsp white vinegar
    • 1 tsp natural vanilla extract
    • 2 tbsp cornflour
    · 2 tsp Dutch cocoa powder
  • 3 Preheat oven to 150°C. Line 2 large baking trays (40 x 35 cm) with baking paper. Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.

    4 Place 200 g of the white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into a bowl and set aside.

    5 Place remaining white sugar into mixing bowl and mill 15 sec/speed 9. Transfer into bowl with the previous batch and set aside. Thoroughly clean and dry mixing bowl.

    6Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 5 min/37°C/speed 3.5, without measuring cup.

    7 With butterfly whisk still in place, mix 5 min/37°C/speed 3, slowly adding reserved icing sugar through hole in mixing bowl lid 1 spoon at a time until well combined.

    8 With butterfly whisk still in place, mix 40 sec/speed 3, adding vinegar, vanilla and cornflour through hole in mixing bowl lid until combined.

    9 Spoon mixture into traced circle guides on baking paper to form discs approx. 4-6 cm thick. Sprinkle each disc with 1 tsp Dutch cocoa powder and swirl through with a wooden skewer.

    10 Bake for 10 minutes (150°C), then reduce oven temperature to 120°C and bake for 1 hour (120°C).

    11 Turn oven off and allow pavlova discs to cool completely with oven door shut (approx. 3 hours or overnight). Clean and dry mixing bowl and butterfly whisk.

  • Coffee cream
    • 600 g pouring (whipping) cream
    • 2 tbsp brewed espresso coffee, cooled
    · 100 g dark chocolate (70% cocoa), shaved, for garnishing
  • 12Re-insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5. Take care not to overwhip the cream, watch cream through hole in mixing bowl lid.

    13 Add coffee and mix 5-10 sec/speed 2, or until combined.

    14 To assemble pavlova stack, place 1 of the pavlova discs onto a serving plate or platter. Top disc with half of the coffee cream, then top cream with half of the reserved drained cherries, half of the chocolate curls and drizzle with 1-2 tablespoons of cherry syrup. Place remaining pavlova disc on top, then repeat layering process with remaining coffee cream, remaining drained cherries, remaining chocolate curls and 1-2 tablespoons of the cherry syrup. Serve immediately.