Australian chefs Courtney Roulston and Michael Weldon have generously shared their go-to recipes for creating the perfect Christmas side dishes. Designed to delight the whole family, these recipes offer brilliant accompaniments to traditional centrepieces like roast meats and glazed ham.
Heirloom Tomato Caesar: A Fresh Summer Twist
Courtney Roulston's Heirloom Tomato Caesar salad provides a vibrant and modern take on a classic. This dish is perfect for those seeking a lighter, fresher option on the festive table. With a prep time of just 10 minutes and a cook time of 10 minutes, it serves between four to six people.
The recipe calls for simple, quality ingredients. You'll need two of Coles Grandma's Heirloom tomatoes, sea salt, sourdough baguette, extra virgin olive oil, and fresh basil. The standout feature is the rich, umami-packed dressing.
To make the dressing, combine anchovy fillets with their oil, garlic, mayonnaise, lemon zest and juice, Dijon mustard, honey, black pepper, and Pecorino or Parmesan cheese in a mortar and pestle or blender until smooth.
Fry thin slices of sourdough in olive oil until golden and crisp. Slice the tomatoes into 5mm rounds and arrange them on a platter. Sprinkle with sea salt flakes and drizzle generously with the dressing. Finally, crumble the crispy bread over the top and garnish with extra cheese shavings and basil leaves.
Tzatziki Potato Salad: A Creamy, Herby Delight
Michael Weldon's Tzatziki Potato Salad reinvents a barbecue favourite with Greek-inspired flavours. This hearty side takes 15 minutes to prepare and 20 minutes to cook, comfortably serving four to six guests.
The recipe starts with 750 grams of washed potatoes, cut into 3cm chunks. Boil them in salted water until tender, then drain and cool slightly. The creamy, herby dressing is what sets this dish apart.
For the signature dressing, pour hot olive oil over finely chopped garlic to infuse it. In a bowl, combine this garlic oil with lemon juice, honey, Greek yoghurt, mayonnaise, and a generous mix of fresh parsley or mint and dill. Season well with salt and pepper.
Toss the warm potatoes and half of some sliced baby cucumbers (qukes) in the dressing until evenly coated. To serve, transfer the mixture to a platter and top with the remaining cucumbers, extra dill fronds, lemon zest, cracked pepper, and a final drizzle of olive oil.
Perfect for Every Christmas Cook
Whether you are a dedicated home cook who loves preparing everything from scratch, or someone who appreciates a straightforward, quick and easy hack for the big day, these two recipes are guaranteed winners. They balance impressive flavour with approachable methods, ensuring your Christmas spread is both sensational and stress-free.
By incorporating fresh, seasonal produce and bold flavours, Roulston and Weldon have provided Australian families with the tools to create memorable side dishes that will perfectly complement the main event and become a new holiday tradition.
