Menu
Large Dinner Twist Logo
Dinner Twist White Logo view our boxes here
As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum
ORDER MEALS HERE

We are so excited to share our Twistmas Spread with you! 

We are excited to share our Christmas Spread and inaugural Pre-Order products with you.  Our recipe team has lovingly curated this selection, which is full of family favourites. Our approach was simple; stress-free, fun recipes with just enough holiday indulgence!

This blog is your guide to achieving the best results whether you've ordered Fresh Shucked Oysters, Festive Roast Cauliflower or Bone-In Leg Ham! So follow the recipes below, and check the bonus tips and tricks from the team to make your life as easy and delicious as possible these holidays.

Prep Ahead Tips:

  • Delegate a dish to each family member or dinner guest. Everyone can refer to this blog or the included recipe card, so no one can get confused!
  • Clean/scrub all the vegetables when you receive your delivery.
  • Cut any vegetables that are going to be cooked and store them in an air-tight container.
  • Have the Potato Bake fully prepared up until baking. Refrigerate overnight.
  • Marinate the chicken overnight.
  • Read all the individual recipe tips for any specific hints that can help make your festive season run as smoothly as possible!

Starters & Side Dishes

Shucked Oysters

Ingredients:
  • 1 dozen shucked oysters
Tips:
  • Serve oysters chilled directly from the fridge or on a bed of ice or rock salt.
  • Serve with a shallot vinaigrette, bacon and breadcrumb crumb, freshly grated horseradish or a few dashes of your favourite hot sauce.

Whole Raw Prawns

Ingredients:
  • 500g whole raw prawns
Method:
  1. Rinse the prawns under cold water and pat dry with paper towel. Toss with oil, salt, and pepper. Season to taste.
Heat the BBQ to medium-high. Cook for 2–3 minutes on each side, until the shells turn bright orange and the flesh is opaque.
Tips:
  • Serve with lemon wedges or your favourite dipping sauce.
  • We used chopped parsley, crushed garlic and lemon zest to season the prawns and served with lemon aioli.

Honey Roasted Carrots

Ingredients:
  • 2 bunches Dutch carrots
  • 20g honey
  • 1 tub feta cheese
  • 20g dukkah
From your pantry: oil, salt and pepper
Method:
  1. Set oven to 220°C.
  2. Trim and scrub Dutch carrots. Toss on a lined oven tray with honey, 1 tbsp oil, salt and pepper. Roast for 20-25 minutes until tender and golden.
  3. Blend feta cheese with 2 tbsp milk or water using a stick mixer or small food processor until smooth. Season with cracked pepper. Keep in the fridge until serving.
  4. Spread whipped feta over a serving plate. Arrange roast carrots on top and sprinkle with dukkah.
Tips:
  • Save the carrot tops and blend with lemon juice and olive oil to make a fresh salsa sauce to go on top.
  • Coat carrots with spices from your pantry such as ground cumin/cumin seeds, ground coriander or sumac.
  • For extra crunch finish the dish with a sprinkle of toasted seeds such as pepitas, sunflower seeds, nigella seeds or pine nuts.
  • For sweetness, add dried cranberries, currants or raisins.
Buy on the Marketplace

Creamy Potato Bake

Ingredients:
  • 1.2kg medium potatoes
  • 1 onion
  • 250ml fresh cream
  • 1 packet shredded cheddar cheese
Method:
  1. Preheat oven to 220ºC. Thinly slice potatoes and onion. Toss together in an oven dish with salt and pepper. Pour cream and 1 cup water (or milk) over potatoes and sprinkle with shredded cheese.
  2. Cover and bake for 40 minutes until potatoes are tender.
  3. Remove cover and bake for 10 minutes until cheese is golden and bubbly.
Tips:
  • Use a mandolin to thinly slice potatoes and onion.
  • The potato bake tastes even better the next day; great motivator to prep the bake the day before serving!
  • For added flavour bombs try adding a sprinkle of nutmeg or allspice to the bake, use liquid stock instead of water, or add some stock paste to the cream mixture.
  • If preferred, roast the potatoes on a lined oven tray (toss with oil, salt and pepper, and roast until golden and tender). Blend the cream with feta and fresh herbs to make a sauce to serve on the side.
Buy on the Marketplace

Gorgeous Lemon Greens

Ingredients:
  • 2 bunches broccolini
  • 1 lemon
  • 80g walnuts
Method:
  1. Zest lemon (reserve zest for serving).
  2. Trim broccolini and halve lemon. Toss with olive oil, salt and pepper. Cook on the BBQ or griddle pan until tender (cook lemon cut-side down).
  3. Finish with lemon zest, juice and chopped walnuts.
Tips:
  • Add extras such as green beans, sugar snap peas, zucchini or courgettes to the BBQ.
  • Use a food processor to pulse the walnuts into a fine crumb. Add a garlic clove, chilli flakes and the reserved lemon zest. Sprinkle over the cooked greens.
  • BBQ, sauté or blanch the greens. Melt 2 tbsp butter in a frypan, stir in juice from 1/2 lemon (wedge remaining) and season with salt and pepper. Serve greens with lemon butter sauce.
Buy on the Marketplace

Main Dishes

Festive Roast Cauliflower

Ingredients:
Serve cauliflower as your main with 2-3 sides to serve 4-6 people
  • 1 cauliflower
  • 1 packet Ras El Hanout spice mix
  • 2 packets parsley
  • 1 shallot
  • 1 garlic clove
  • 200g harvest dressing
From your pantry: olive oil, red wine vinegar, dried thyme (or other herb), chilli flakes, salt and pepper
Method:
  1. Preheat oven to 220ºC.  Trim any larger leaves on the cauliflower. Bring a large saucepan of water to a boil. Gently lower cauliflower into water and boil for 6-8 minutes until tender (see notes). Remove and place on a lined oven tray to rest for 10 minutes. 
  2. Combine spice mix with 2 tbsp olive oil, salt and pepper. Rub over cauliflower. Roast in the oven for 25-35 minutes until charred and golden.
  3. Meanwhile, finely chop parsley (both packets) and shallot. Combine with crushed garlic clove, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp dried thyme and 1/2 tsp chilli flakes (see notes). Season with salt and pepper.
  4. Transfer the cauliflower head to a serving plate. Pour over harvest dressing and garnish with chimichurri.
Tips:
  • You can roast the cauliflower whole instead of parboiling first. Increase the oven time to 60 minutes or until tender and cooked through.
  • Make cauliflower steaks! Cut the cauliflower into individual steaks and cook on the BBQ. Alternatively; you can roast the cauliflower in wedges if preferred. Reduce the cooking time to 30-35 minutes until tender all the way through.
  • You can use dried oregano or rosemary instead of thyme. Leave the chilli flakes out if you prefer.
  • Use a skewer or a small knife to check if the cauliflower is tender all the way through.
Buy on the Marketplace

Fresh Side of Salmon

Ingredients:
Serve salmon as your main protein with 3-4 sides to serve 8-10 people
  • 1 - 1.5 kg side of salmon
Method:
  1. Set oven to 220°C (fan-forced).
  2. Rinse the salmon under cold water and pat dry with paper towel. Place it on a lined oven tray. Rub with oil, salt, and pepper. Season to taste.
  3. Bake in the oven for 8–12 minutes, or until cooked to your liking.
Tips:
  • We used 2 tsp fennel seeds to season the salmon. You can substitute with other dried or fresh herbs, garlic, lemon, make an Asian-style marinade with soy sauce and ginger, or try this Citrus-Marinated Side of Salmon.
  • Cooking time depends on the salmon's thickness. Check by inserting a fork into the thickest part; the salmon should flake easily and have a light pink colour inside.

Blue Mussels

Ingredients:
  • 500g blanched mussels
Method:
  1. Heat a saucepan with 1 cup water (or sauce of choice) over medium-high heat and cover with a lid. When the pan is steaming, add mussels. Cover and allow to cook for 3-5 minutes until shells open. Discard any unopened shells.
Here is a simple recipe for a tomato and garlic sauce:
  • 2 tomatoes
  • 1 red onion
  • 1 chilli
  • 1 garlic bulb
  • 400g chopped tomatoes
  1. Set oven to 220C.  Wedge red onion and tomatoes. Halve garlic bulb and trim red chilli. Toss together in an oven dish with oil, salt and pepper. Roast for 20 minutes. 
     
  2. Use a stick mixer to lightly blend the roasted vegetables (except the garlic), leaving it quite chunky. Add to a saucepan with chopped tomatoes and squeeze in the roasted garlic cloves. Cook for 5 minutes, covered. Season well to taste with salt and pepper. Use the blanched mussels as per the mussel recipe. Serve with garlic bread if desired.

Festive Roast Chicken

Ingredients:
Serve chicken as your main protein with 2-3 sides to serve 4-6 people
  • 1 onion
  • 2 garlic cloves
  • 1 packet Roast chicken Herb mix
  • 1 butterflied chicken
  • 1/2 jar stock paste
From your pantry: plain flour (or flour of choice), oil, salt and pepper
Method:
  1. Preheat oven to 220ºC. Peel and slice brown onion. Place on the bottom of a lined oven tray. Combine 2 crushed garlic cloves, herb mix, 3 tbsp oil and salt.
  2. Rub herb oil all over chicken to coat. Place on top of sliced onion. Roast in the oven for 40-45 minutes or until cooked through.
  3. After chicken is cooked, remove onion from tray and add to a small saucepan over medium heat. Stir in 1 1/2 tbsp flour and 1/2 jar stock paste until the onions are coated. Slowly pour in 1 1/2 cups water and whisk until combined. Increase heat to medium-high and simmer for 3-5 minutes until thickened. Pour in resting juices from the chicken. Season with salt and pepper to taste.
  4. Carve chicken at the table and serve with gravy and side dishes of choice.
Tips:
  • Roast the chicken in the middle or lower shelf of the oven to prevent the herbs from burning.
  • The chicken can be roasted or throw it on the BBQ! If you choose the BBQ cook with the hood down.
  • Want to add extra flavour to your gravy? Add 1-2 crushed garlic cloves, and replace water with resting juice from the chicken and white wine.
  • Any leftover chicken can be stored in the fridge. Shredded chicken can be tossed through pasta salad, used to fill sandwiches or wraps, or added to rice paper rolls or sushi. Click the links for inspiration.
Buy on the Marketplace

Sous Vide Rolled Turkey

Ingredients:
Serve turkey as your main protein with 2-3 sides to serve 8-10 people
  • 2 - 2.5 kg sous vide rolled turkey
Method:
  1. For best results, we recommend using a meat thermometer.
  2. Remove the turkey breast from the fridge and allow it to come to room temperature for about 1 hour. Preheat the oven to 190°C (fan-forced). Remove the packaging, netting, or protective layer, and pat the turkey dry with paper towels.
  3. Generously coat the turkey with oil, then season with salt and pepper. Place the turkey in an oven-safe dish and roast until the internal temperature reaches 60°C.
  4. Increase the oven to the maximum temperature to brown the turkey, brushing with additional oil if it looks dry. Cook until the internal temperature reaches 64°C.
  5. Remove the turkey from the oven and let it rest for 10–15 minutes before carving. Slice and serve with your favourite sides, gravy, and condiments like cranberry sauce.
Tips:
  • Serve turkey with sides such as Honey Roasted Carrots and Gorgeous Lemon Greens, available to purchase on the Marketplace.
  • Leftover turkey can be used to make toasted sandwiches with cranberry sauce and brie, added to laksa, or pasta salads.

Whole Leg Ham (bone-in)

Ingredients:
Serve leg ham as your main protein with 3-4 sides to serve 10-14 people
  • 5-6kg whole leg ham
Method:
  1. Remove ham from fridge approximately 1 hour before cooking to bring to room temperature.
  2. Preheat oven to 140ºC. Arrange an oven shelf in the bottom third of the oven for the ham to sit on.
  3. Remove the ham rind by cutting through the skin at the top of the bone handle and down each side of the ham. Run the tip of a small knife between the ham rind and the fat. Slip fingers under the rind, then run fingers back and forth while pulling the skin back, keeping as much fat on the ham as possible (you may need to get your knife in there a few times to knick any hard-to-pull bits). Once halfway through, should be able to pull the rind off.
  4. Use a small knife to score the ham by cutting 2.5cm diamonds into the fat (don’t cut into flesh).
  5. Place ham in an oven dish and wrap the bone handle with foil or wet baking paper. Baste ham thoroughly with 1/2 glaze of choice.
  6. Bake for 1 1/2 hours, basting with reserved glaze and pan juices every 20 minutes.
  7. Allow ham to cool for 15-30 minutes then baste with remaining glaze and pan drippings (use it like paint to make your ham beautifully glossy all over with a thick glaze).
  8. Slice ham to serve.
Tips:
  • The ham and glaze can be prepped up to 2 days ahead of time then follow instructions from step 5 on the day of serving.
  • If you need further explanation on how to remove the rind from the ham, we recommend searching for a video for a visual representation of the instructions.
  • Leftover ham can be used to make pasta bake, frittata, pizza, stir-fried noodles or fried rice, quiche lorraine, chicken, leek & ham pie, in a potato hash or as a replacement in any recipe that calls for bacon!

Boneless Ham

Ingredients:
Serve boneless ham as your main protein with 2-3 sides to serve 8-12 people
  • 4kg boneless ham
Method:
  1. Remove ham from fridge approximately 1 hour before cooking to bring to room temperature.
  2. Preheat oven to 140ºC. Arrange an oven shelf in the bottom third of the oven for the ham to sit on.
  3. Remove the ham rind by cutting through the skin all the way around the ham (think of it as a guideline around the ham). Run the tip of a small knife between the ham rind and the fat. Slip fingers under the rind, then run fingers back and forth while pulling the skin back, keeping as much fat on the ham as possible (you may need to get your knife in there a few times to knick any hard-to-pull bits).
  4. Use a small knife to score the ham by cutting 2.5cm diamonds into the fat (don’t cut into flesh).
  5. Place ham in an oven dish and baste thoroughly with 1/2 glaze of choice.
  6. Bake for 1 1/2 hours, basting with reserved glaze and pan juices every 20 minutes.
  7. Remove ham from oven to cool for 15-30 minutes then baste with remaining glaze and pan drippings (use it like paint to make your ham beautifully glossy all over with a thick glaze).
  8. Slice ham to serve.
Tips:
  • The ham and glaze can be prepped up to 2 days ahead of time then follow instructions from step 5 on the day of serving.
  • If you need further explanation on how to remove the rind from the ham, we recommend searching for a video for a visual representation of the instructions.
  • Leftover ham can be used to make pasta bake, frittata, pizza, stir-fried noodles or fried rice, quiche lorraine, chicken, leek & ham pie, in a potato hash or as a replacement in any recipe that calls for bacon!

Mini Boneless Ham

Ingredients:
Serve mini ham as your main protein with 2-3 sides to serve 4-6 people
  • 1.5 kg mini boneless ham
Method:
  1. Preheat the oven to 180°C (fan-forced).
  2. Score the ham by cutting a diamond pattern into the surface with a sharp knife. Place the ham in a lined oven dish and brush generously with your chosen glaze.
  3. Roast for 1 hour, basting with more glaze every 15 minutes. Once cooked, remove from the oven and finish with a layer of glaze. Set aside to rest for 20 minutes before carving and serving.
Ham glaze option:
  • Use 1/2 a jar of citrus marmalade (such as orange or lemon) or mango chutney. Mix it with the juice of 1 orange and 1–2 tablespoons of soy sauce or mustard for added flavour. For a festive touch, you can stud the ham with cloves before glazing.

Porchetta

Ingredients:
Serve porchetta as your main protein with 2-3 sides to serve 8-12 people
  • 3kg porchetta
Method:
  1. For best results, we recommend using a meat thermometer when roasting porchetta.
  2.  Roughly coat the skin with salt. Set aside in the fridge for 2-3 hours or overnight if possible.
  3. Remove pork from fridge approximately 1 hour before cooking to bring to room temperature.
  4. Preheat oven to 220ºC (fan-forced).
  5. Remove salt from the skin by brushing off.
  6. Place porchetta, seam-side down, on a wire rack over an oven tray or dish. Roast for 1 hour.
  7. Reduce temperature to 170ºC. Baste skin with oil in the bottom of the tray. Roast for a further 1 - 1 1/2 hours until the internal temperature of the pork reaches 70ºC and the skin is crispy.
  8. Rest for 15-20 minutes or until internal temperature reaches 75ºC. Slice to serve.
Tips:
  • You can add 2 tsp smoked paprika or ground cumin to the harissa marinade for extra flavour. 
  • Make cauliflower steaks! Cut the cauliflower into individual steaks and cook on the BBQ.
  • Use a skewer or a small knife to check if the cauliflower is tender all the way through. 
  • You can roast the cauliflower in wedges if preferred. Reduce the cooking time to 30-35 minutes until tender all the way through.
  • Use a skewer or a small knife to check if the cauliflower is tender all the way through.

Lamb Rolled Shoulder Roast

Ingredients:
Serve lamb roast as your main protein with 2-3 sides to serve 6-8 people
  • 2kg lamb rolled shoulder roast
Method:
  1. This rolled lamb shoulder roast is pre-marinated with garlic and rosemary. Keep the net on for oven roasting, or remove it to grill on the barbecue. For best results, we recommend using a meat thermometer.
  2. Remove the lamb from the fridge about an hour before cooking to allow it to reach room temperature.
  3. Set oven to 180°C (fan-forced).
  4. Place the lamb in a roasting dish and roast in the oven until the internal temperature reaches 60°C. This should take approximately 1 hour and 15–25 minutes.
  5. Remove the lamb from the oven and let it rest for 10–15 minutes before carving. The internal temperature will rise to around 65°C during this time.
  6. Serve as a main with sides of choice.
Tips:
  • Looking for some extra inspo? Check out our blog post for the best mint sauce and some fun side dishes.

Beef Scotch Fillet Roast

Ingredients:
Serve beef roast as your main protein with 2-3 sides to serve 6-8 people
  • 1.5 kg beef scotch fillet roast
Method:
  1. Remove beef from the fridge for up to 2 hours before roasting to bring it up to room temperature. For best results, we recommend using a meat thermometer when roasting beef.
  2. Preheat oven to 200ºC (fan-forced).
  3. Season beef well with salt and pepper or desired seasonings.
  4. Heat a large pan over high heat with oil. Add beef and sear until browned all over. Remove beef to an oven dish.
  5. Roast beef until internal temperature reaches 60ºC (approximately 45 - 60 minutes).
  6. Allow beef to rest until internal temperature reaches 65ºC (approximately 15-20 minutes). Slice to serve.
Tips:
  • Using a meat thermometer will give you the most accurate reading of when your beef is ready (60C internal temp for rare, 65-70C for medium, 75C for well done).
  • Remove beef from the oven when it is 5 degrees away from the desired internal temperature as it will continue to cook while it is resting.
  • To cook on a BBQ, sear the beef over high heat on the flat plate of your BBQ. Remove to an oven dish. Use the hobs on the griddle side of your BBQ to bring the BBQ temperature up to 200C. Roast with the lid closed following the above instructions.
  • Enhance the flavours of the roast beef with a bold red wine sauce or herb gravy.

Desserts

Black Forest Tiramisu

Ingredients:
Serves 8
  • strong black coffee
  • 300ml whipping cream
  • 1/4 cup icing sugar
  • 250g mascarpone
  • 200g savoiardi biscuits
  • 300g cherries
  • 1 block dark chocolate
Method:
  1. Brew 1–2 cups of strong black coffee using your preferred method. Allow to cool to room temperature. Select a suitable dish for the tiramisu.
  2. Whisk the whipping cream with the icing sugar to firm peaks using electric beaters. Gently fold in the mascarpone until fully combined.
  3. Once the coffee has cooled to room temperature, pour it into a shallow bowl. 
    Unwrap half of the savoiardi biscuits for the first layer. Quickly dip each biscuit on both sides into the coffee, ensuring they don’t absorb too much liquid. Arrange them in your dish as you go. Spread half of the mascarpone mixture over the biscuit layer.
  4. Repeat with the second layer of biscuits and the remaining mascarpone mixture. Refrigerate for at least 6 hours or overnight.
  5. Halve or slice cherries. Chop, shave or grate chocolate (use to taste). 
    Top the tiramisu with cherries and chocolate before serving. Enjoy!
Tips:
  • It is easiest to use a rectangular dish (20x25 cm), but you can also use a round dish or individual cups by breaking the biscuits before dipping them into the coffee. Test the biscuit layering beforehand to ensure the dish size works.
  • For an adults-only dessert, add 1–2 tbsp of liquor to the coffee, such as Kahlúa, Baileys, rum, amaretto, brandy, or Marsala wine.
Buy on the Marketplace

Mango Passion Eton Mess

Ingredients:
Serves 8
  • 500ml fresh cream
  • 40g pistachios
  • 2 mangoes
  • 1 packet mint
  • 4 passionfruit
  • 2 packets mini meringues
 
Method:
  1. Use an electric mixer to whisk the whipping cream in a large bowl until firm peaks form. Chop pistachios and toast in a dry frypan for 2-3 minutes. Slice or dice mangoes and slice mint leaves.
  2. Layer dollops of cream, meringues, mango and passionfruit pulp on a large serving platter. Garnish with sliced mint and pistachios.
Tips:
  • Assemble into individual glasses if you prefer!
  • Add a little cardamom, vanilla or icing sugar to the cream.
  • Toasted shaved coconut, chocolate shards or berries can also be added on top!
Buy on the Marketplace

 

As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum
ORDER MEALS HERE
POPULAR POSTS
RECENT POSTS
ABOUT DINNER TWIST
We love good food! It's time to reclaim your dinner. Delicious home cooked food, in no time at all. We believe good food is not just what you can taste.

OUR TEAM: Over the years we have attracted a team of extraordinary people who love their job and take every measure to give you a great experience!

OUR SUPPLIERS: We work closely with local businesses who practice and appreciate the importance of conscious sourcing, fresh, quality produce and an ethical and sustainable vision.
ORDER A GIFT CARD SHOP MARKETPLACE READ LATEST RECIPES ORDER MEALS