Still searching for the perfect recipes to make on Christmas Day that will wow your guests? We’ve got you covered! We consulted two of our favourite Aussie foodies who have shared their must-try festive recipes, including two exclusive recipes from Donna Hay’s new cook book, Week Light. You’re welcome!

Coconut and sour cherry chocolate drizzle cookies by Donna Hay

INGREDIENTS

¾ cup (110g/4 oz) dried sour cherries (see cook’s note)

1 cup (75g/2½ oz) shredded coconut

1 x quantity choc-chunk tahini cookie dough, chocolate not-yet added

1 cup (280g/10 oz) hulled tahini (see cook’s notes)

1 cup (220g/7¾ oz) raw caster (superfine) sugar

⅓ cup (80ml/2¾ fl oz) maple syrup

2 teaspoons vanilla extract

1 egg

2 cups (280g/10 oz) wholemeal (whole-wheat) spelt flour

¼ teaspoon bicarbonate of (baking) soda

¼ teaspoon baking powder

METHOD:

Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper.

Add the cherries and coconut to the cookie dough (reserving the chocolate for melting later) and fold to combine. Roll heaped tablespoons of the dough into 26 balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until golden. Allow to cool on the trays.

While the cookies are cooling, place the chocolate in a small saucepan over medium heat and stir until melted and smooth.

Use a spoon to drizzle the chocolate over the cooled cookies and allow to set before serving. Makes 26

COOK’S NOTES:

This recipe works best when a smooth, thick, hulled tahini is used. Avoid those jars that have fully settled on the shelf (with a large layer of oil at the top and dried-out tahini underneath). Look for a fresh, good-quality, blended variety.

You can swap the spelt flour for buckwheat flour to make these cookies gluten free. Just double check your baking powder is gluten free too!

Dried sour cherries have a sweet but tart flavour – I love the extra chewiness they add to these cookies. They’re sold in most supermarkets, but if you can’t find them, swap in dried cranberries instead.

Pummelled kale with golden cauliflower and haloumi croutons by Donna Hay

INGREDIENTS:

2kg (4 lb 7 oz) cauliflower (about 2 large heads), trimmed and cut into florets

⅓ cup (80ml/2¾ fl oz) extra virgin olive oil

250g (8¾ oz) haloumi, chopped

8 sprigs marjoram

⅓ cup (45g/1½ oz) slivered almonds, toasted

pummelled kale salad

500g (1 lb 2 oz) kale (about 10 stalks), stems removed and leaves torn into small pieces

2 tablespoons extra virgin olive oil

¼ cup (40g/1½ oz) currants

1 teaspoon finely grated lemon rind

¼ cup (60ml/2 fl oz) lemon juice

METHOD:

Preheat oven to 220°C (425°F). Line 2 baking trays with non-stick baking paper.

Place the cauliflower florets in a large bowl and add ¼ cup (60ml/2 fl oz) of the oil. Toss to coat and divide between the trays. Roast for 20 minutes.

Place the haloumi and marjoram in the bowl and top with the remaining 1 tablespoon of oil. Toss to coat, arrange over the cauliflower on the trays and roast for a further 20 minutes or until the haloumi and cauliflower are golden.

While the cauliflower and haloumi are roasting, make the pummelled kale salad. Place the kale, oil, currants, lemon rind and juice in a large bowl. Toss to combine and, using your hands, rub the dressing into the kale for 8 minutes or until the kale is softened.

Divide the kale salad between serving bowls and top with the warm cauliflower and haloumi. Sprinkle with the almonds and serve immediately. Serves 4

COOK’S NOTES:

I seriously laughed when I heard about massaging kale in its dressing. Then I tried it and I was truly sold. It’s the best way to eat raw kale. I still can’t (with a straight face) write ‘massage the kale’ so, coming from a houseful of energetic boys, I’ve called it pummelled kale instead – you get the idea.