Christmas Day is always special, but it can be a big day too. If you have little ones, it usually starts earlier than you’d like. And even without kids, things can get busy quickly—especially if you’re hosting.
We’ve put together our Christmas menu with wine pairings to help spark a little inspiration. The recipes are simple and stress-free, so you can spend more time at the table and less time in the kitchen.
Wherever you are and whoever you’re with, we hope your Christmas is filled with joy, love and a glass of something delicious.
Appetisers
Appetisers
We recently put together a Holiday Pairing Guide with ideas for any party or gathering. Two of the appetisers on that list are perfect for your Christmas menu. They’re simple to make, can be prepared ahead of time, and let you spend more moments with your guests, or shift your attention to the main feast.
I like using produce in season and of course this is the time of the year for mangoes. It’s amazing the different varieties of mangoes available now, but it’s the Kensington Pride (also known as the Bowen) which catches you eye in the supermarket or fruit grocer. My kids love these ones too! Pair this with a glass of our SubRosa Viognier and enjoy the tropical notes of both the wine and the bite.
Two ingredients, spectacular combination. Doesn’t get much easier than that!
It pairs beautifully with a crisp glass of our SubRosa Rosé. The wine’s acidity lifts the dish and softens the salty edge of the feta.
Mains
Mains
When you grow up on the coast you know this is prawn season. Over the years they’ve become a main dish on the Christmas table, replacing the traditional roasted turkey. Makes a lot of sense, especially on a hot, blistering Queensland day…
I find with prawns it’s all about the dipping sauces. Recipetineats suggests these 5 recipes, including a super easy handmade Thousand Island sauce. I really love the sound of #5! Pair your prawns with a glass of SubRosa Rosé or make a classic SubRosa Rosé Spritz to add more pink sparkle to the table.
A glazed ham elevates the typical ham on the bone to a whole new level. The combination of sweet and salty is a match made in heaven. And the beauty of a glazed ham is that it’s hard to get wrong, because you just slap it over the top of the ham, put it in the oven and just let the magic happen.
Pineapples are plentiful at this time of the year so I’m going to try the Australian Pork Pineapple & Honey Glazed recipe. If you can’t get your hands on a fresh pineapple, you can use canned pineapple.
For a wine pairing, our SubRosa Nebbiolo would work a treat. It’s an elegant tannins and acidity balances the sweetness.
Not only will this vegetarian dish look amazing on the Christmas table, but it’s going to delight all your guests, including the meat eaters…This recipe by the Women’s Weekly is vegan too! Given it’s earthy flavours our SubRosa Nebbiolo would pair beautifully.
Dessert
Dessert
Pavlova is one of our favourite desserts (Adam has a real sweet tooth!). I love the idea of turning it into a trifle and can’t wait to make this Coles Taste recipe.
If you’re after something a little more celebratory, try the SubRosa Rosé Negroni Spritz. The herbal and citrus notes add a lively twist and keep the trifle from feeling too sweet.
It’s hard to picture Christmas Day without plum pudding, and I hope the tradition carries on for generations to come. Some organised friends make theirs months ahead, but not me! When I discovered this Christmas Plum Pudding recipe on Bec’s Table that you can whip up much closer to the day, I felt instantly relieved.
Related Stories
