alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Seafood Christmas menu

Perfect for a summer celebration, this Christmas seafood menu includes BBQ prawns and lobster, smoked salmon and seasonal salads. Dessert is decadent mixed berry Eton mess and mango cheesecake.

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 2 days ahead

  • Make the ginger butter for Curtis Stone’s BBQ Lobster with Corn & Ginger Butter. Cover and refrigerate.
  • Make the Mango Ripple & White Choc Cheesecake.

Up to 1 day ahead

  • Peel and devein the prawns, leaving the tails intact, and make the dressing for the Prawn, Watermelon & Fetta Skewers with Mint Oil. Cover separately and refrigerate
  • Cook the quinoa, prep the vegetables and fruit, toast the nuts and make the vinaigrette for Curtis Stone’s Peach & Quinoa Salad. Cover separately, covering the vegetables and fruit with a damp cloth, and refrigerate.
  • Peel and marinate the prawns and make the dressing for the BBQ Prawn & Rice Noodle Salad. Cover and refrigerate.
  • Prep the vegetables and make the dressing for the Sweet Chilli Rainbow Slaw. Cover separately, covering the vegetables with a damp cloth, and refrigerate.
  • Make the berry mixture for the Mixed Berry Eton Mess. Cover and refrigerate.

On the day

8 hours ahead

Combine the herbs, lemon and oil for the Smoked Salmon Toasts. Cover and refrigerate.

1.5 hours before serving the main

Cook the beans, sugar snap peas and noodles for the BBQ Prawn & Rice Noodle Salad. Cover and refrigerate. Add herbs and onion. Cover and refrigerate.

1 hour ahead

Combine the goat’s cheese and crème fraiche for the Smoked Salmon Toasts. Cover and refrigerate.

45 mins ahead

Assemble the Prawn, Watermelon & Fetta Skewers without adding Mint Oil. Cover and refrigerate.

15 mins before guests arrive

Chargrill the baguette and finish the Smoked Salmon Toasts.

45 mins before serving the main

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

Just before serving the starter

Drizzle the Prawn, Watermelon & Fetta skewers with the Mint Oil dressing.

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 Peach & Quinoa Salad.
  • Finish the BBQ Prawn & Rice Noodle Salad.
  • Finish the Sweet Chilli Rainbow Slaw.

Just before serving dessert

Finish the Mixed Berry Eton Mess.

Show time planHide time plan