For a classic Marie Rose sauce, make your own whole egg mayo and give it a beautiful pink blush with tomato sauce and a splash of Cognac. Just add prawns.

Custard is a very versatile sauce to match with many desserts, but when it comes to Christmas, it is the flavour that bring it all together.

The finishing touches are what really makes a festive meal truly memorable. Make your Christmas centrepiece one your guests will never forget with our honey glaze.

When it comes to Nigel Slater’s pork chops, a splash of cider and ripe figs lead the charge on the flavour front, you won’t be disappointed - from A Cook’s Book.

We’re huge fans of brining meat, whether in a traditional wet brine or this super-simple dry version. For flavour and succulence, the technique is unsurpassed. Bonus: this recipe produces the best crackling you’ve ever tasted.

A whole mud crab served in its shell – big, bold and red – is an absolute showstopper, and the salt-baking technique enhances the drama even further. If you want to start your Christmas meal with a bang, this is how to do it.

What’s summer’s version of comfort food? Wobbly, creamy custards served chilled. Granita is an icy counterpoint to the crème caramel, which is made luscious with three different dairy ingredients. This is from Bill Granger’s book, Australian Food.

In springtime, fresh peas have their moment in the sun. Elevate them from everyday side-dish to superstar status with a jumble of bright petals, leaves and herbs, and a zippy dressing.

When it comes to grilled meats and what to serve with them, Chileans are among the world’s authorities. Pebre salsa is Chile’s answer to Argentina’s chimichurri – fresh and zingy to cut through the fattiness of great steak.

Honey and ice cream have a special affinity, with the sugars in the honey helping to keep the frozen mixture soft. Capture the unique flavour of honey from your own local area with Aaron Turner’s recipe.

Duncan Welgemoed’s version of this famous dessert, from his book Africola, couldn’t be easier. The most important thing is to start with juicy, ripe, fragrant peaches, and the rest will almost take care of itself.

Almond and cherry custard ice cream makes a festive finale for any meal. In Australia, fresh sour cherries ripen just in time for summer entertaining, but frozen ones will work very well too.

Boozy, chilled, super-simple – we’re talking about our plans for New Year’s, but we could equally be describing this grown-up answer to an ice-cream spider. Frozen vodka + Prosecco + lemon sorbet = good times.

Lobster is essentially culinary perfection in a very hard shell, so the secret to highlighting its excellence is to intervene as little as possible. Four other ingredients are all you need for this summer-by-the-ocean recipe.

This elegant, versatile cake from Belinda Jeffery may be quick and easy to make, but its flavour is delicious and the texture the perfect contrast between chewy and buttery.

Some consider it madness to meddle with oysters au naturale – but they haven’t tried this yuzu mix, which amps the wow factor off the charts. Make it your go-to dressing this summer.

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

It might sound like a paradox, but precise Japanese-inspired shellfish recipes are perfectly suited to easygoing entertaining. These prawns are a breeze to prepare – the secret is in the seasoning.

If your Christmas crew demands trifle because ‘it’s tradition’, wow them with this strawberries-and-cream version, which elevates sponge, berries and cream to a whole new level. Fresh, juicy, boozy fun – it’s a party in your mouth!

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

The vibrant colour and prep-ahead features of home-cured ocean trout make for easy festive entertaining. Garnish it with something bright and beautiful to set the scene for Christmas lunch – redcurrants perhaps, or a jumble of edible flowers. This recipe is from Eatable's food and drinks director, Lisa Featherby.

A European classic, this rum savarin combines booze-soaked yeast cake, vanilla whipped cream and juicy blackberries. Keep things simple with a plain ring tin, or bake it in your fanciest Bundt pan for a showstopping finale.

This frangipane-based tart takes a little work, but the result is exquisite elegance itself.

Crab is a messy business – and that’s half the fun here. You’ll want finger bowls and napkins at hand.