Ceviche recipes

Kohlrabi, potato and salmon ceviche

10 minutes

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

Asian recipes

Asian-style fillet roast on rice noodles

30 minutes

Asian recipes

Asian chicken and mango salad

1 hour, 15 minutes

Beef carpaccio

Fish recipes

Haddock and fennel fish cakes

40 minutes

Vegan recipes

Cucumber and apple slush

Poached salmon with prawns

8 minutes, if you are poaching the salmon yourself

Ceviche recipes

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian recipes

Asian-style tomato ragout

10 minutes

Green salad of green and Tigarella tomatoes

Frozen litchi daiquiri

Frozen litchi daiquiri

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus 4 - 6 hours chilling time

Ingredients

1 x 565 g litchis
1/3 cup white rum
1 lime, juiced
Frozen cranberries, to garnish

Method

Place the litchis in a plastic container and freeze for 4 to 6 hours, or until solid.

Place the frozen litchis in a food processor and blend.

Divide the rum between 4 glasses, top with frozen litchis, a squeeze of lime juice and garnish with frozen cranberries.

Hot tip: See the behind-the-scenes photographs of the TASTE 2012 Christmas shoot on our Facebook page.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Kohlrabi, potato and salmon ceviche

Chocolate-and-cardamom panna cotta with rose syrup

Asian-style fillet roast on rice noodles

Asian chicken and mango salad

Beef carpaccio

Haddock and fennel fish cakes

Cucumber and apple slush

Poached salmon with prawns

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Asian-style tomato ragout

Green salad of green and Tigarella tomatoes

Frozen litchi daiquiri

Frozen litchi daiquiri

Ingredients

Method