On Christmas day, it’s important to have a few stand out dishes that will “wow” your guests. Here, we share two crowd favourite recipes: a Potato Salad and a Crispy Porchetta. Plus, you’ll also find a delicious Pavlova Wreath with Whipped Lindt Chocolate Ganache … it’s not an Australian Christmas without a pavlova, right?

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THOMAS SCHNETZLER

If there’s one thing you can count on this Christmas, it’s Lindt. Lindt know their chocolate inside out and have been passionately creating it for Australians since 1845. We were fortunate to have Lindt Master Chocolatier (what a job!) Thomas Schnetzler on set to reveal his secrets for creating a delicious Pavlova Wreath with Whipped Lindt Chocolate Ganache. Using ethical and sustainable ingredients of the finest quality, Lindt proudly create chocolate from bean to bar. Working closely with over 90,000 farmers in their Lindt and Sprüngli Farming Program means they can support farmers, their families and communities, as well as trace their chocolate back to the source. Which, we’re sure, is why it tastes so damn good.

Pavlova Wreath with Whipped Lindt Chocolate Ganache (Ganache Montée)

Nothing says an Australian Christmas like a pavlova, and when you mix it with Whipped Lindt Chocolate Ganache, you have a true-blue Aussie winner on your hands. Here is Lindt Master Chocolatier Thomas Schnetzler’s secret recipe.

Serves: 10-12

Ingredients:

• 6 Sunny Queen Egg whites, at room temperature
• Pinch salt
• 1½ cups (330g) caster sugar
• 1 tbsp cornflour
• 1 tsp white vinegar
• 2 tsp vanilla bean paste
• CherryHill cherries, to serve
• Strawberries, sliced, to serve
• Lindt Mini LINDOR & Mini TEDDY, to serve

Whipped Lindt Chocolate Ganache (Ganache Montee)

• 100g Lindt EXCELLENCE 70% Cocoa Chocolate, chopped
• 40mL glühwein (see note) or port, warmed
• 1 leaf gold strength gelatine
• 200mL cream (35 per cent fat)
• 2 tsp (15g) glucose syrup
• 30g raw caster sugar
• 1 tsp gingerbread spice mix
• (available from speciality shops

Method:

1. Preheat oven to 150°C (130°C fan-forced).
2. Draw a 23cm circle on a piece of baking paper, then draw a smaller circle (about 13cm) in the centre to make a ring. Place the paper on a lightly greased oven tray with the marked side down. 
3. Whisk the egg whites and salt together in the large bowl of an electric mixer until soft peaks form. Gradually add the sugar, beating well between each addition. Whisk on high speed for 3-5 mins or until stiff, glossy and all the sugar is dissolved. Rub a little bit of the mixture between your fingers to check if the mixture is smooth, not gritty.
4. Add the cornflour, vinegar and vanilla and whist to combine. 
5. Using a large spoon, dollop large spoonfuls of meringue inside the ring. Swirl lightly.
6. Place the pavlova in the oven and decrease the temperature to 120°C (110°C fan-forced). Bake for 75-90 mins until firm to touch and light golden in colour. Turn the oven off and leave in the oven with the door ajar until cooled.
7. To make the ganache, place the Lindt EXCELLENCE chocolate into a bowl and add the hot glühwein. Set aside and allow for the chocolate to melt.
8. In a small bowl, place the gelatine leaf in ice-cold water to soak and bloom. Combine half (100mL) the cream, glucose, sugar and gingerbread spice in a small saucepan and bring to just before boiling point. Take off the heat.
9. Squeeze excess water from the gelatine and add to the hot cream mixture. Stir until dissolved. Pour over the chocolate mixture. Using a stick blender or whisk, create a smooth, silky mixture. Add the remaining (100mL) cream and blend again. Cover directly with cling film onto the surface to avoid a skin forming and place in the fridge for 2-3 hours until firm.
10. To serve, whip the ganache to a light mousse just before serving.
11. Top the pavlova with the whipped ganache, CherryHill cherries, strawberries, and add some festive Lindt chocolate delights such as Mini LINDOR, Mini TEDDY and alike. Enjoy!

Note: Glühwein or mulled wine is an alcoholic spiced-wine drink usually made with red wine and spices, served hot or warm. It is a traditional drink during winter, especially around Christmas, and is served at Christmas markets in Europe. For a delicious glühwein, slice half an orange and combine in a pot with 500mL red wine and spices (use 4 crushed cardamom pods, 5 cloves, pinch chilli flakes, 2 star anise, 1 cinnamon stick and 1 tsp coriander seeds placed into a tea strainer). Gently warm the mixture and add sugar to taste (about 2 tbsp). The mixture should never boil. Serve
warm or hot.

Falafel Green Goodness Pesto Potato Salad

A basil-fuelled, herbaceous, veggie-packed take on the classic potato salad served at the table of many Australian Christmas lunches. This potato salad offers a kick from the pickled shallot and pairs perfectly with some crunchy falafels and a creamy dressing.

Serves: 6-8

Ingredients:

• 1kg baby potatoes, halved or thickly sliced
• 200g green beans, trimmed
• Salt, to taste
• 1 tbsp Champagne or white wine vinegar
• 6 Sunny Queen eggs, at room temperature
• 1 tsp panela sugar
• 1 shallot, thinly sliced
• Black pepper, to taste
• 2 Lebanese cucumbers, sliced
• ½ fennel bulb, shaved, fronds reserved
• 225g Yumi’s Classic Falafels
• Bertolli Originale Extra-Virgin Olive Oil, to serve

Dressing:

• 240mL jar Roza’s Gourmet Traditional Pesto
• ¾ cup Paul Newman’s Own Ranch Dressing

Method:

1. Place the potatoes in a Crumble Dutch Oven and cover with water. Gently bring to a boil over medium heat. Reduce heat and simmer until tender but still holding a shape, about 15 mins. Use a slotted spoon to scoop the potatoes out of the water and drain, reserving the water. Let the potatoes cool completely (you can run them under cool water to speed this up).
2. Add the green beans to the boiling water with
3. a pinch of salt and simmer until bright green, about 1 min. Drain and rinse with cool water to stop the cooking (or put in an ice water bath).
4. Meanwhile, bring a small saucepan of water to the boil with a splash of vinegar. Carefully add the Sunny Queen eggs and boil for 6 mins for a gooey yolk (or longer for a firmer yolk). Run the eggs under cold water, then peel and rinse the eggs and cut in half. 
5. Combine the vinegar and panela and mix until sugar is dissolved. Stir in the shallot and season generously with pepper.
6. To make the dressing, combine the Roza’s Gourmet Traditional Pesto and Paul Newman’s Dressings Ranch in a bowl.
7. Place the Yumi’s Classic Falafels in the Nutribullet XXL 7L Digital Air Fryer at 180°C for 2-3 mins until warmed through.  
8. To serve, toss the potatoes with the dressing. Top with beans, fennel, cucumber, warmed falafel, drained shallot pickle and reserved fennel fronds.
9. Finish with a drizzle of Bertolli Originale Extra-Virgin Olive Oil and serve.

Crispy Pesto Porchetta

When I was younger, my favourite foods were anything “stuffed”. Stuffed chicken breasts, stuffed mushrooms, stuffed peppers, grape leaves, pork — you get the idea. There is something magical about cutting into food only to find something different on the inside. Enjoy this Crispy Pesto Porchetta with a little bit of something extra in the middle.

Serves: 6-8

Ingredients:

240mL jar Roza’s Gourmet Traditional Pesto
2 slices (about 100g) Baker’s Delight Sourdough Bread,
blended to coarse crumbs
1.5kg pork belly, scored
3 tsp salt
Freshly ground black pepper
2 tbsp Bertolli Originale Extra-Virgin Olive Oil
Pomegranate seeds, to serve
Basil leaves, to serve
Roast vegetables, steamed green beans & rocket, to serve 

Method:

1. Place the pork belly skin side down on a cutting board and cut a pocket into the loin from the centre, being careful not to cut all the way through. Combine half a jar of Roza’s Gourmet Traditional Pesto with breadcrumbs and mix well. Spread into the pocket. Roll up and tie securely with kitchen string.
2. Rub the pork with the salt and pepper and drizzle with Bertolli Originale Extra-Virgin Olive Oil. 
3. Roast in the Nutribullet XXL 7L Digital Air Fryer set to 200°C for 35-45 mins, rotating the roast every 15 mins.
4. Transfer to a cutting board. Let pork rest, lightly tented with foil, at least 15 mins.
5. To serve, remove string and slice.
6. Serve with pomegranate seeds, basil, veggies and rocket.

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