Create The Great Christmas Feast With These Delicious Recipes

From summer seafood to festive ham and all the mouth-watering sides in between, this delightful Christmas menu is the perfect feast to enjoy with loved ones – and will ensure it’s a meal that’s not easily forgotten. With a focus on convenience and the finest quality ingredients, ensuring minimal fuss and maximum enjoyment, this feast is beautifully easy to prepare when you make David Jones Food your first stop. 

The Great Christmas Feast is as impressive as it is delicious

While the festive season is filled with countless joys, one of its hallmarks is spending time with family and friends over a long, leisurely lunch or dinner — and this year, that time is likely to be more cherished than ever. When the big day rolls around, our Great Christmas Feast is filled with recipes for all your favourite fare — seasonal seafood, clove studded ham and free range turkey, vegetarian-friendly sides, a moreish cocktail to sip on — but with delicious twists that are sure to be a hit with everyone at the table. From the peeling of the prawns right down to your second serving of dessert, these dishes will bring joy with every bite.

Spiced cider sangria

A festive take on classic sangria

Mulled wine may be the Northern Hemisphere festive go-to but our balmier days lend themselves to something much more refreshing, such as this spiced cider sangria. Full of summer fruit and spices, it’s the perfect Christmas tipple.

Prep time 10 mins

Serves 10-12


2 ripe peaches, thinly sliced
1 orange, thinly sliced
1 lemon, thinly sliced
1 pink lady apple, thinly sliced
1 tsp David Jones Cloves
3 cinnamon quills
200ml Starward Two Fold Whisky
750ml dry apple cider, chilled (we recommend Willie Smith’s Organic Apple Cider)
750ml Giant Steps Rosé
Ice cubes, to serve
Chilled soda water, to taste

2 ripe peaches, thinly sliced
1 orange, thinly sliced
½ bunch mint
375ml Willie Smith’s Organic Apple Cider


1. To make the peachy cider ice cubes, arrange peach slices, orange slices and mint in large ice cube trays – we like to use large ice cubes as they take longer to melt and you can fit more fruit in them. Top up with cider and freeze solid. Ice cubes can be made a week in advance.

2. Combine the sliced fruit, spices and whisky in a large jug and stand for 1 hour for the fruit to macerate and flavours to infuse. Add cider and wine, stir to combine, then add peachy cider ice cubes and regular ice cubes. Top up with soda water to taste and serve with mint.

Prawns with two dipping sauces

Fresh Australian tiger prawns need little adornment, although we’re partial to a flavour-packed dipping sauce or two. A dash of vodka adds a grown-up kick to this Bloody Mary sauce, while the lemon-lime mayonnaise is sure to please both adults and kids.

The perfect flavour hit for this summer seafood staple

Prep time 10 mins

Serves 10-12


3kg Steve Costi’s Seafood Cooked Australian Tiger Prawns
Crushed ice, lemon wedges and lime wedges, to serve

¾ cup quality mayonnaise
2 tbsp tomato paste
2 tbsp Hartshorn Distillery Sheep Whey Vodka, to taste
2 tsp Worcestershire sauce
Finely grated rind and juice of ½ lemon
1 garlic clove, finely chopped
Dash of Tabasco

¾ cup quality mayonnaise
Finely grated rind and juice of 1 lime and ½ lemon
1 garlic clove, finely chopped


1. To make the Bloody Mary sauce, stir all ingredients in a bowl to combine, season to taste and refrigerate for flavours to develop.

2. To make the lemon-lime mayonnaise, stir all ingredients in a bowl to combine, season to taste and refrigerate for flavours to develop.

3. To serve, arrange prawns on a bed of crushed ice along with the two dipping sauces, lemon wedges and lime wedges.

Entertaining platter

An entertaining platter is a busy host’s best friend

Pre-lunch nibbles are made easy with David Jones Party Food. Simply heat and serve as is or opt for a couple of homemade condiments. The best thing is you can make them in advance so you’re ahead of the game.

Prep time 20 mins
Cooking time 20 mins

Serves 10-12


1 packet David Jones Sweetcorn Fritters, 200g
1 packet David Jones Zucchini, Pea & Haloumi Fritters, 200g
1 packet David Jones Basil Pesto Arancini, 200g
David Jones Hummus, 170g
¼ cup natural yoghurt
Juice of ½ lemon, to taste
David Jones Dukkah, to serve
Mint, parsley and basil leaves, to serve
Lemon wedges, to serve
Coriander sprigs, to serve
Lime wedges, to serve

¾ cup quality mayonnaise
½ cup finely chopped flat-leaf parsley
Finely grated rind and juice of 1 lemon
1 garlic clove, crushed

12 long red chillies
10 garlic cloves
¼ cup David Jones Italian Extra Virgin Olive Oil
2 tbsp Maggie Beer Red Wine Vinegar
1 tsp David Jones Smoked Paprika


1. To make the lemon-parsley aioli, stir ingredients in a bowl to combine, season to taste and refrigerate until required.

2. To make the smoky chilli sauce, preheat a chargrill or barbecue to medium-high. Grill chillies, turning occasionally, until lightly charred, set aside. Wrap garlic in foil then place on the grill, and cook, turning the foil parcel occasionally, for 30 minutes until garlic is tender. When cool enough to handle, coarsely chop the chillies (discard seeds if you prefer less heat in your sauce). Squeeze the garlic cloves from the skin. Transfer to a blender with remaining ingredients and process until smooth. Season to taste and refrigerate for up to 1 week.

3. Prepare the David Jones Sweetcorn Fritters, Zucchini, Pea & Haloumi Fritters and Basil Pesto Arancini according to packet directions. Meanwhile, stir hummus, yoghurt and lemon juice in a bowl until smooth and combined, season to taste and spread on a small platter. Top with falafel and dukkah, scatter with mint, parsley and lemon wedges. Serve arancini and zucchini fritters with lemon aioli and basil and serve the corn fritters with chilli sauce, coriander and lime wedges.

Spiced pineapple glazed clove studded ham

Our David Jones Clove Studded Ham takes all the hard work out of preparing your Christmas ham. Add even more flavour with our David Jones Spiced Pineapple Glaze, given an extra kick with a nip or two of spiced rum. A homemade pineapple-cranberry relish doubles down on the moreish flavours. We can almost guarantee there’ll be no leftovers.

Level up your Christmas ham

Prep time 20 mins
Cooking time 1 hour 10 mins

Serves 10-12


David Jones Spiced Pineapple Glaze, 450g
½ cup Dark Matter Spiced Rum
1 David Jones Clove Studded Leg Ham

¾ cup (100g) dried cranberries
1 tbsp David Jones Italian Extra Virgin Olive Oil
½ Spanish onion, finely diced
1 garlic clove, finely grated
½ ripe pineapple, peeled, cored and diced
1 cup white wine vinegar
¾ cup each caster sugar and brown sugar


1. To make the pineapple-cranberry relish, place cranberries in a heatproof bowl, pour over enough boiling water to cover generously and stand for 30 minutes to soften. Drain and coarsely chop. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté for 2-3 minutes or until tender. Add pineapple, cranberries, vinegar, sugars and rum, season to taste and bring to the simmer. Reduce heat to medium and cook, stirring occasionally for 12-15 minutes until thick and jammy. Season to taste, transfer to a sterile jar and refrigerate for up to 2 weeks.

2. Preheat oven to 200°C. Combine David Jones Spiced Pineapple Glaze in a bowl, add rum and stir to combine. Place a David Jones Clove Studded Leg Ham in a large roasting pan lined with baking paper. Roast ham in the oven, brushing with glaze mixture every 10 minutes, for 45-50 mins until glazed and warmed through. Serve with pineapple-cranberry relish.

Maple-mustard free range whole roast turkey

A delicious basting makes for the perfect golden sheen

A simple maple syrup-mustard basting creates the most glorious golden skin on our free range Christmas turkey. It’s one to remember as it would work equally well on a roast chicken at any time of the year.

Prep time 30 mins
Cooking time 2 hours 45 mins (plus resting)

Serves 10-12


1 David Jones Free Range Whole Turkey (about 6kg), at room temperature
1 orange, coarsely chopped
1 head of garlic, halved
3 thyme sprigs
3 sage sprigs
1 onion coarsely chopped
2 carrots, coarsely chopped
100g softened butter
4 cups chicken stock
½ cup Maggie Beer Verjuice or dry white wine
2½ tbsp plain flour
Squeeze of lemon juice

1 cup maple syrup
½ cup orange juice
1/3 cup Dijon mustard
2 tsp each thyme leaves and finely chopped sage


1. Preheat oven to 200°C. Pat the turkey thoroughly dry inside and out with paper towels and season inside the cavities. Stuff the cavities with orange, garlic and herbs and truss the legs together. Scatter onion and carrot in the base of a large roasting pan, place turkey on top then rub all over with butter. Season to taste and transfer to oven, then add 1 cup stock to the pan. Roast for 1 hour, adding a little water to the pan, ½ cup at a time, if the pan becomes dry.

2. Meanwhile, to make the maple-mustard glaze, boil maple syrup and orange juice in a saucepan for 10-12 minutes over high heat until reduced by half. Remove from heat, stir in mustard and herbs, season to taste.

3. Reduce oven to 180°C and continue to roast turkey, brushing occasionally with maple-mustard glaze, for 1-1½ hours until just cooked through – a thermometer inserted into the thickest part of the thigh, near the bone, should register 65°C. Transfer to a board and cover loosely with foil to rest for 30 minutes.

4. Remove pan vegetables, then place pan over medium-high heat. Add wine, boil until reduced by two-thirds, then add 2½ cups stock and bring to the boil. Stir flour and ½ stock until smooth, whisk into pan gravy and boil for 2-3 minutes until thickened slightly. Remove from the heat, add a squeeze of lemon and season to taste. Strain into a gravy jug and serve alongside turkey and stuffing.

Apricot-prosciutto bread stuffing

The perfect combination of crunchy and soft, salty and sweet, this stuffing is a can’t-miss on your Christmas table, especially when served alongside our maple-mustard roast turkey.

This apricot-prosciutto twist on stuffing will be an instant favourite

Prep time 30 mins
Cooking time 1 hour

Serves 10-12


1 loaf sourdough bread, torn into rough 2cm cubes
½ cup Vidal Estate Sauvignon Blanc
½ cup diced David Jones Dried Apricots
½ cup dried cranberries
250g butter, diced
2 tbsp David Jones Italian Extra Virgin Olive Oil
1 brown onion, diced
2 garlic cloves, finely chopped
100g David Jones Pancetta
1 cup flat-leaf parsley, coarsely chopped
2 tbsp finely chopped thyme
1 tbsp finely chopped sage
3 eggs
2 cups chicken stock


1. Preheat oven to 180°C. Spread bread on baking trays lined with baking paper and bake for 15-20 minutes until dry, set aside.

2. Meanwhile, bring wine to the boil, add dried fruit, remove from heat and set aside to soften.

3. Melt butter and oil in a large frying pan over medium-high heat, add onion and garlic and sauté for 4-5 minutes until tender. Transfer to a large bowl with a slotted spoon. Add pancetta to the pan and sauté until crisp, then stir in herbs. Tip into the bowl with the onion mixture, dried fruit mixture and bread.

4. Whisk eggs and stock in a bowl to combine, add to bread mixture, mix well to combine. Transfer to a 25cm x 30cm baking dish, cover with foil and bake for 30 minutes. Uncover and bake for another 25-30 minutes until golden brown and crisp. Serve warm with roast turkey.

Perfect roast pumpkin

A roast pumpkin dish that’s sure to be a hit with guests, vegetarian or otherwise

A Christmas feast is nothing without the sides that give it substance. With hints of paprika, cumin and honey, this roasted pumpkin is a side dish with star-of-the-show potential.

Prep time 10 mins
Cooking time 45 mins

Serves 10-12


2kg Jap pumpkin, skin on, cut into 2cm thick wedges
2½ tbsp David Jones Italian Extra Virgin Olive Oil
2 tsp David Jones Red Gum Honey
1½ tsp David Jones Smoked Paprika
½ tsp David Jones Chilli Powder
½ tsp David Jones Ground Cumin
Finely grated rind and juice of ½ lemon
250g Greek-style natural yoghurt
1 garlic clove, finely chopped
Mint leaves and flat-leaf parsley leaves, to serve
Coarsely chopped David Jones Dry Roasted Australian Almonds, to serve


1. Preheat oven to 200°C. Toss pumpkin, oil, honey, spices and lemon rind in a large bowl to coat evenly, season to taste. Spread on a large baking tray lined with baking paper and roast, turning occasionally, for 40-45 minutes until tender and golden brown.

2. Meanwhile, stir yoghurt, garlic and lemon juice in a bowl to combine, season to taste.

3. To serve, spread yoghurt sauce in the base of a serving platter, top with pumpkin wedges and scatter with mint and parsley.

Herby summer slaw with buttermilk dressing

David Jones slaws take all the hard work out of our favourite summer salads. We love to add a bit of texture with crunchy homemade croutons, while a simple buttermilk dressing takes this slaw to new heights.

This deliciously herby summer version is not your average slaw

Prep time 15 mins
Cooking time 15 mins

Serves 10-12


½ loaf sourdough bread (about 300g), crusts discarded
2 tbsp finely grated parmesan
Finely grated rind of ½ lemon
2 ½ tbsp David Jones Italian Extra Virgin Olive Oil
2 packets David Jones Apple and Kale Slaw
½ cup each mint leaves and flat-leaf parsley
2 spring onions, thinly sliced

½ cup buttermilk
2 tbsp mayonnaise
2 tbsp David Jones Italian Extra Virgin Olive Oil
2 spring onions, coarsely chopped
1 garlic clove
Juice of ½ lemon


1. Preheat oven to 180°C fan-forced. Tear bread into bite-sized pieces and combine in a bowl with parmesan, thyme, half the lemon rind and the oil. Season to taste, spread on a baking tray lined with baking paper and bake for 10-15 minutes or until crisp and golden brown. Set aside to cool.

2. To make the buttermilk dressing, process ingredients in a food processor to combine, season to taste and set aside.

3. Transfer Apple and Kale Slaw to a large bowl (reserve dressing for another use). Add herbs, spring onion and half the croutons, drizzle with dressing to taste and toss to combine. Serve topped with extra croutons and herbs.

Eggnog custard

Spiked eggnog custard (seen bottom right) is the perfect finishing touch for your Christmas dessert

Christmas just isn’t Christmas without our fruit-laden David Jones Christmas Puddings and Fruit Mince Tarts, especially paired with our Brandy Sauce and a big bowl of freshly whipped cream. Add a handmade touch with this bourbon-spiked eggnog custard. Just the thing to spread even more festive spirit.

Prep time 15 mins
Cooking time 10 mins

Serves 10-12


600ml pouring cream
½ cup milk
¼ cup Woodford Reserve Distiller’s Select Bourbon
6 egg yolks
¼ cup each caster sugar and brown sugar
½ tsp David Jones Ground Nutmeg


1. Combine cream, milk and bourbon in a small saucepan and bring to the simmer over medium-high heat. Meanwhile, whisk egg yolks, sugars and nutmeg in a bowl until sugar dissolves. Whisking continuously, gradually pour hot cream mixture over egg yolk mixture and whisk to combine. Return to pan and stir continuously over medium heat until mixture coats the back of a spoon thickly. Strain into a clean bowl and refrigerate until chilled and thick. Store in an airtight container for up to 3 days.

Spiced chocolate and raspberry trifle

This showstopper of a recipe may look intimidating but if you break it down into stages, it’s really quite achievable. The jelly and cake components can be made a few days in advance and the fact that it can be assembled the night before makes it perfect when you’re feeding bigger numbers. The freeform assembly method also makes it more approachable than more formally layered trifles and let’s just say that once you dive into this gorgeous combination of flavours and textures, it’ll be worth the effort.

You’ll want to leave room for this take on a trifle

Prep time 1 hour
Cooking time 1 hour (plus infusing, setting, chilling)

Serves 10-12


500g raspberries
½ cup brown sugar
Juice of 1 orange
2 tbsp Valdespino El Candado Pedro Ximénez, or to taste
500g crème fraîche
300ml thickened cream
1 tsp vanilla bean paste
David Jones Milk Chocolate, curled and crushed freeze-dried raspberries to serve

750ml (1 bottle) Giant Steps Rosé
500g frozen raspberries
2 cups caster sugar
Juice and thinly peeled rind of 1 lemon and 1 orange
5 whole cloves
3 cinnamon quills
2 thin slices of fresh ginger
8 titanium strength gelatine leaves, softened in cold water for 5 minutes

250g chilled butter, diced
½ cup each brown sugar and caster sugar
1 tsp vanilla bean paste
4 eggs
1 cup plain flour
½ cup hazelnut meal
½ tsp baking powder
2 tsp David Jones Ground Cinnamon
1 tsp David Jones Ground Ginger
½ tsp each David Jones Ground Nutmeg
David Jones Ground Cloves
¼ cup milk

450ml thickened cream
¼ cup milk
1 tbsp Campbells Muscat or raspberry liqueur
200g David Jones Milk Chocolate finely chopped
200g David Jones Dark Chocolate finely chopped


1. To make the raspberry mulled wine jelly, combine ingredients, except gelatine, in a large saucepan over medium-high heat with 1 cup water, stirring to dissolve sugar. Bring just to the boil, reduce heat to medium and simmer for 10-15 minutes or until raspberries are pulpy. Set aside for 1 hour to infuse then strain through a fine strainer – don’t press on the solids or the jelly will be cloudy; discard the solids. Return 1 cup raspberry liquid to a saucepan over medium-high heat. Squeeze excess water from gelatine, add to pan and stir to dissolve. Pour back into the remaining raspberry liquid, cool to room temperature then transfer to a large glass serving bowl or trifle dish and refrigerate overnight to set.

2. Meanwhile, to make the spiced burnt butter cake, cook butter in a medium saucepan over high heat for 5-6 minutes or until nut brown. Pour into a heatproof bowl and refrigerate for 30 minutes or until firm. Preheat oven to 180°C and butter and line a 20cm x 30cm cake tin with baking paper. Beat burnt butter, sugars and vanilla in an electric mixer for 4-5 minutes or until light and fluffy. Add eggs, one at a time, beating well to combine and scraping down sides of the bowl after each addition. Add flour, hazelnut meal, baking powder, spices and ½ tsp sea salt, beat to just combine then beat in milk. Spread evenly in the prepared tin and bake for 35-40 minutes or until centre springs back when lightly pressed. Cool in tin then store in an airtight container until required.

3. For whipped chocolate cream, bring cream, milk and liqueur just to the boil in a saucepan over medium-high heat. Add chocolate, remove from heat and stand for 5 minutes, then whisk until smooth and combined. Transfer to an airtight container and refrigerate overnight to chill completely. Whisk in an electric mixer for 4-5 minutes until thick and fluffy – the mixture will look thin to begin with but will thicken. Set aside.

4. Combine half the raspberries in a bowl with half the brown sugar, orange juice and Pedro Ximénez and macerate for at least 15 minutes. Whisk crème fraîche, cream, vanilla and remaining brown sugar in a separate bowl to soft peaks.

5. To assemble, tear cake into chunks and arrange over the jelly. Drizzle with a little of the liquid from the raspberries. Spoon over whipped chocolate cream, then crème fraîche mixture and refrigerate until required – the trifle will be even better if refrigerated overnight so the flavours mingle and develop. Refrigerate macerated raspberries until required.

6. To serve, spoon mulled raspberries over the trifle, scatter with chocolate and freeze-dried raspberries and serve.