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How to serve up something special for Christmas lunch

Elissa Webster

Christmas is less than a week away, and now that your gift shopping is under control (ummm, nearly?! Last minute gift ideas here!), it's time to turn your attention to the Christmas menu! I'm a big fan of keeping it simple, but I'm a sucker for a Christmas roast. Of course, you also need a festive drink to round out any Christmas lunch. And you need some stellar servingware to bring it altogether. We've got you covered on all bases this year! So here are the two stars of my 2015 Christmas menu - and the magnificent things to serve them in. You're welcome!

Barbecued turkey with honey macadamia stuffing

 60g butter
 1 small brown onion, finely chopped
 3/4 cup macadamia nuts, finely chopped
 3/4 cup fresh breadcrumbs
 1 teaspoon finely grated orange rind
 2 teaspoons finely chopped fresh rosemary
 2/3 cup orange juice
 1/3 cup honey
 1.6kg single turkey breast, skin-on (see note)
 Gravy, to serve

Step 1

Melt half the butter in a medium frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add nuts. Cook, stirring, for 1 to 2 minutes or until golden. Stir in breadcrumbs, orange rind, rosemary, 2 tablespoons orange juice and 1 tablespoon honey. Stir until combined. Remove from heat. Cool.

Step 2

Meanwhile, place remaining butter, orange juice and honey in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 3 to 4 minutes or until mixture has slightly thickened. Cool.

Step 3

Place turkey, skin-side down, on a board. Using a sharp knife, make a deep cut along one side of breast, being careful not to cut all the way through. Open breast fillet out. Place stuffing along centre of one half of breast. Roll to enclose stuffing. Tie up turkey with kitchen string at 2cm intervals to secure.

Step 4

Preheat barbecue (with hood) hot plate on medium heat with hood closed. Place turkey, skin-side-up, in a large disposable foil baking tray. Brush turkey with half the butter mixture. Season with salt and pepper. Cook turkey, using indirect heat (see note), with hood closed, basting occasionally with remaining butter mixture, for 1 hour 30 minutes or until cooked through (cover loosely with foil if over-browning during cooking). Remove turkey from barbecue. Cover loosely with foil. Stand for 10 minutes. Thinly slice. Serve with gravy.

 Serve the turkey sliced thinly and layered in this  handmade capiz bowl . Tropical and festive - tick, tick!

Serve the turkey sliced thinly and layered in this handmade capiz bowl. Tropical and festive - tick, tick!

What's the perfect accompaniment for that juicy turkey in all its crunchy, macadamia deliciousness? Why, some cold and fruity sangria. Don't mind if I do!

Sangria

 1 lemon, sliced, seeded
 1 orange, sliced, seeded
 55g (1/4 cup) caster sugar
 750ml bottle Spanish red wine
 60ml (1/4 cup) brandy
 500ml (2 cups) soda water

Step 1

Place the lemon and orange slices, sugar, wine and brandy in a jug.

Step 2

Stir to dissolve the sugar. Top up with the soda water and serve.

 Pour your sangria mix into this  artisan-made ceramic decanter  and keep it cool while you laze away the afternoon. Ahhhh...

Pour your sangria mix into this artisan-made ceramic decanter and keep it cool while you laze away the afternoon. Ahhhh...