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BBQ Christmas menu

Fire up the barbecue for this casual Christmas feast – think Asian-inspired prawns, Thai-style BBQ chicken and lobster with corn and ginger butter. Christmas desserts include smashed pavlova and summer fruit with lime granita.

Time plan - plan & cook smarter

You can do this! We’ve made it extra easy this year with a breakdown of this menu to help you get ahead and stress less on the day. Tick it off as you go for fuss-free entertaining!

Up to 1 week ahead

Make the lime ice for Curtis Stone’s Summer Fruit with Lime Ice. Store in an airtight container in the freezer.

Up to 2 days ahead

  • Grind the spices for Curtis Stone's Spiced BBQ Lamb Ribs and combine with the remaining spices. Store in an airtight container.
  • Make the Ginger Butter for Curtis Stone’s BBQ Lobster with Corn. Cover and refrigerate.
  • Make the buttermilk dressing for the Southern-Style Sweet Potato Salad. Cover and refrigerate.

Up to 1 day ahead

  • Rub the ribs for Curtis Stone's Spiced BBQ Lamb Ribs with spice mixture, cover and store in the fridge. (Alternatively, bake the ribs, then remove excess fat and pan juices and store in an airtight container in the fridge.) Make the Yoghurt Sauce, cover and refrigerate.
  • Make the Sweet Chilli Sauce for Curtis Stone's Thai Style BBQ Chicken.Marinate the chickens, covered and refrigerated.
  • Make the dressing for Curtis Stone’s Asparagus, Snow Peas & Wombok Salad. Cover and store in the fridge.
  • Make the pavlova and the raspberry sauce for Curtis Stone’s Peach & Mascarpone Smashed Pavlova. Wrap pavlova tightly in plastic wrap and store in a cool place.
  • Make the Passionfruit Ponzu and prepare the prawns for Curtis Stone’s BBQ Prawns with Passionfruit Ponzu, cover and refrigerate.

On the day

8 hours ahead

Prepare the fruit for Curtis Stone’s Summer Fruit with Lime Ice. Store in separate airtight containers in the fridge.

4 hours ahead

Prep the veggies and herbs for Curtis Stone’s Asparagus, Snow Peas & Wombok Salad. Cover separately with damp paper towel and plastic wrap and store in the fridge.

3 hours ahead

Finish Curtis Stone's Spiced BBQ Lamb Ribs if unbaked and barbecue just before serving. If you’ve pre-baked the ribs, 45 mins ahead, barbecue the chilled lamb ribs over medium heat, turning as needed, for 12 mins or until caramelised and warmed through. Cover with foil to keep warm.

15 mins before serving the starter

  • Barbecue the prawns for Curtis Stone’s BBQ Prawns with Passionfruit Ponzu.
  • Bring the Yoghurt Sauce for Curtis Stone's Spiced BBQ Lamb Ribs to room temperature.

1.5 hours before serving the main

  • Barbecue the chickens for Curtis Stone’s Thai Style BBQ Chicken.
  • Macerate the peaches for Curtis Stone’s Peach & Mascarpone Smashed Pavlova.

1 hour before serving the main

Cook the sweet potato and corn for the Southern-Style Sweet Potato Salad.

45m

45 mins before serving the main

Bring the Ginger Butter for Curtis Stone’s BBQ Lobster with Corn to room temperature.

15 mins before serving the main

Finish Curtis Stone’s BBQ Lobster with Corn & Ginger Butter.

Just before serving the main

  • Finish Curtis Stone’s Asparagus, Snow Peas & Wombok Salad.
  • Finish the Southern-Style Sweet Potato Salad.

Just before serving dessert

  • Finish Curtis Stone’s Peach & Mascarpone Smashed Pavlova.
  • Finish Curtis Stone’s Summer Fruit with Lime Ice.
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