December. The start of the Australian summer, and the season for parties, prosecco, and food. Lots of food.

We’re excited to share some of our favourite recipes that happen to be the perfect match for a cold glass of fizz. Whether you’re a master in the kitchen or the idea of cooking makes you sweat, we’ve got your culinary skills covered with these recipes from Australian chefs.

Suitably Snacky – Baked Brie

If you can manage “plonking a wheel of brie in the oven” and a little drizzle of maple syrup, Nagi from Recipe Tin Eats has an easy, gooey, and delicious party starter for you to whip up in minutes.

Best served with some “sturdy crackers”, the recipe is about as enjoyable to read as the cheese is to eat. Read more here.

Simple Sidekick – Veggies Galore

If you’re on sides duty this Christmas, grab some tomatoes, zucchini, red onion and eggplant and give Courtney Roulston’s vegetable medley a try.

Coupled with garlic, salt, thyme and “a few big glugs” of olive oil, you just need to chop, arrange, and bake - and you’ll have a dish vegans and carnivores alike will love. More here.

Show Off Status – Tuna Kofta with BBQ Grapes and Garlic Sauce

Consider yourself a festive foodie? This tuna recipe features in Josh Niland’s book ‘Take One Fish’. It’s a twist on classic middle eastern fare, using minced (or chopped) tuna to replace ground meat. Like regular kofta, it’s best served with delicious sides like tabouleh, hummus, and flatbreads. Find the full recipe and side ideas here.

Star of the Show – Wattleseed Pavlova

The Pav. An undeniable feature on tables and countertops across Australia in December. Chef Nornie Bero, originally from Mer Island in the Torres Strait, created a pavlova with a twist - using the First Nations ingredients that she’s built her career on.

The full recipe for this showstopper is here (There’s even a dedicated wattleseed pav kit on the Mabu Mabu site).

Cheers to good food.

Till next time, 
Team Solara.