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As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum

We are so excited to share our Twistmas Spread with you! 

Our recipe team has lovingly prepared a Twistmas spread full of family favourites. Our approach was simple; stress-free, fun recipes with just enough holiday indulgence!

Whether you're getting together on Christmas Eve, Christmas Day or Boxing Day we have everything you need for a full festive meal, available on the Marketplace! This means you can get the best quality ingredients delivered to your door, avoiding the shops altogether.

We have designed this menu with something for everyone; Ozzie Bush Herb Roast Chicken for those who love a classic, Festive Rost Cauliflower for our vegetarian friends at the table, sides aplenty including Honey Roasted Carrots, Cheesy Potato Bake plus a Mango Passion Eaton Mess because it would be Christmas without a dessert. They can be found in the Marketplace under the Christmas tab!

If you have ordered yourself a dinner spread or any of the side dishes, you can follow the recipes below, plus the bonus tips and tricks from the team to make your life as easy and delicious as possible these holidays.

The Complete Twistmas Spread

  • Honey Roasted Carrots
  • Cheesy Potato Bake
  • Gorgeous Lemon Greens
  • Ozzie Bush Herb Roast Chicken
  • Festive Roast Cauliflower
  • Stone Fruit Black rice salad
  • Mango Passion Eton Mess
Prep Ahead Tips:
  • Delegate a dish to each family member or dinner guest. Each dish has its own recipe card so no one can get confused!
  • Clean/scrub all the vegetables when you receive your delivery.
  • Cut any vegetables that are going to be cooked and store in an air-tight container.
  • Have the Cheesy Potato Bake fully prepared up until baking. Refrigerate overnight.
  • Marinate the chicken overnight.
  • Read all the individual recipe tips for any specific hints that can help make your festive season run as smoothly as possible!



Honey Roasted Carrots

  • 2 bunches Dutch carrots
  • 2 sachets of raw honey
  • 1 tub feta cheese
From your pantry: oil, salt and pepper
  1. Preheat oven to 220ºC. Trim and scrub carrots. Toss with on a lined oven tray with honey, 1 tbsp oil, salt and pepper.
  2. Roast for 20-25 minutes until tender and cooked through.
  3. Arrange carrots on a serving plate. Crumble over feta cheese.
  • Save the carrot tops and blend with lemon juice and olive oil to make a fresh salsa sauce to go on top.
  • Coat carrots with spices from your pantry such as ground cumin/cumin seeds, ground coriander or sumac.
  • For extra crunch finish the dish with a sprinkle of toasted seeds such as pepitas, sunflower seeds, nigella seeds or pine nuts.
  • Blend feta to make whipped feta. Spread on the base of the serving dish and layer carrots on top. Follow the link for the whipped feta recipe.
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Cheesy Potato Bake

  • 1.2kg medium potatoes
  • 1 onion
  • 250ml fresh cream
  • 1 packet shredded cheddar cheese
  1. Preheat oven to 220ºC. Thinly slice potatoes and onion. Toss together in an oven dish with salt and pepper. Pour cream and 1 cup water (or milk) over potatoes and sprinkle with shredded cheese.
  2. Cover and bake for 40 minutes until potatoes are tender.
  3. Remove cover and bake for 10 minutes until cheese is golden and bubbly.
  • Use a mandolin to thinly slice potatoes and onion.
  • The potato bake tastes even better the next day; great motivator to prep the bake the day before serving!
  • For added flavour bombs try adding a sprinkle of nutmeg or allspice to the bake, use liquid stock instead of water, or add some stock paste to the cream mixture.
  • If preferred, roast the potatoes on a lined oven tray (toss with oil, salt and pepper, and roast until golden and tender). Blend the cream with feta and fresh herbs to make a sauce to serve on the side.
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Gorgeous Lemon Greens

  • 2 bunches broccolini
  • 1 lemon
  • 80g walnuts
  1. Zest lemon (reserve zest for serving).
  2. Trim broccolini and halve lemon. Toss with olive oil, salt and pepper. Cook on the BBQ or griddle pan until tender (cook lemon cut-side down).
  3. Finish with lemon zest, juice and chopped walnuts.
  • Add extras such as green beans, sugar snap peas, zucchini or courgettes to the BBQ.
  • Use a food processor to pulse the walnuts into a fine crumb. Add a garlic clove, chilli flakes and the reserved lemon zest. Sprinkle over the cooked greens.
  • BBQ, sauté or blanch the greens. Melt 2 tbsp butter in a frypan, stir in juice from 1/2 lemon (wedge remaining) and season with salt and pepper. Serve greens with lemon butter sauce.
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Ozzie Bush Herb Roast Chicken

Ingredients: (Serves 4 to 6):
  • 1 onion
  • 2 garlic cloves
  • 1 packet Ozzie herb mix
  • 1 butterflied chicken
  • 1/2 jar stock paste
From your pantry: plain flour (or flour of choice), oil, salt and pepper
  1. Preheat oven to 220ºC.
  2. Slice onion and place on the bottom of a lined oven tray. Combine, 2 crushed garlic cloves, Ozzie herb mix, oil, salt and pepper.
  3. Slash chicken to the bone and rub herb oil over to coat. Place on top of sliced onion. Roast in oven for 40-45 minutes until cooked through.
  4. After chicken is cooked, remove onion from tray and add to a frypan over medium heat. Stir in 1 tbsp flour and 1/2 jar stock paste until the onions are coated. Slowly pour in 1 1/2 cups water and whisk until combined. Increase heat to medium-high and simmer for 3-5 minutes until thickened. Pour in resting juices from the chicken. Season with pepper to taste.
  5. Carve chicken at the table and serve with gravy and side dishes of choice.
  • The Ozzie herb mix from GH Produce is made up of parsley, rosemary, saltbush, mountain pepper, kunzea, pepper berry, lemon myrtle and native thyme. It is available to buy separately on the Marketplace.
  • The chicken can be roasted or throw it on the BBQ! If you choose the BBQ cook with the hood down. If roasting in the oven, place on the middle rack to prevent the herbs from burning.
  • Want to add extra flavour to your gravy? Add 1-2 crushed garlic cloves, and replace water with resting juice from the chicken and white wine.
  • Any leftover chicken can be stored in the fridge. Shredded chicken can be tossed through pasta salad, used to fill sandwiches or wraps, added to rice paper rolls or sushi. Click the links for inspiration.
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Festive Roast Cauliflower

  • 1 sachet harissa paste
  • 1 lemon
  • 1 cauliflower
  • 1 packet pistachios
  • 1 packet fresh herbs
  • 200ml harvest dressing
From your pantry: olive oil, salt and pepper, ground or smoked paprika (optional)
  1. Preheat oven to 220ºC. 
    Combine harissa paste with lemon zest, 1/2 lemon juice, 2 tbsp olive oil, salt and pepper. Trim cauliflower (see notes). Rub with harissa paste and place on a lined oven tray. Roast for 50-60 minutes until cooked through.
  2. Chop and toast the pistachios in a dry frypan for 5 minutes until golden. Rinse and chop herb. Set aside. 
  3. Place roast cauliflower on a serving plate. Drizzle with dressing, garnish with toasted pistachios and chopped herb.
  4. Spread capsicum and eggplant dip on a serving plate. Place roast cauliflower on top and garnish with nuts and chopped herbs.
  • You can add 2 tsp smoked paprika or ground cumin to the harissa marinade for extra flavour. 
  • Make cauliflower steaks! Cut the cauliflower into individual steaks and cook on the BBQ.
  • Use a skewer or a small knife to check if the cauliflower is tender all the way through. 
  • You can roast the cauliflower in wedges if preferred. Reduce the cooking time to 30-35 minutes until tender all the way through.
  • Use a skewer or a small knife to check if the cauliflower is tender all the way through. 
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Stone Fruit Salad with Lime Vinaigrette

  • 300g black rice
  • 2 limes
  • 2 Lebanese cucumbers
  • 2 avocados
  • 3 stone fruits
  • 1 packet of fresh herbs
  1. Place black rice in a saucepan and cover with water. Bring to a boil and simmer for 15-20 minutes or until tender. Drain and rinse with cold water.
  2. Zest 1 lime and whisk together with juice from both limes, 1/3 cup olive oil and 3 tbsp maple syrup (or honey). Season with salt and pepper.
  3. Dice cucumbers, avocados and stone fruits. Slice herb leaves.
  4. Carefully toss together all ingredients with vinaigrette.
  • Add soft feta, grilled halloumi or plant-based cheese to this salad.
  • Grill the stone fruit on the BBQ for a lovely charred flavour and extra sweetness.
  • Switch the black rice for pearl couscous or quinoa if preferred.
  • Prep-ahead! The black rice can be cooked a day or two prior to serving.
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Mango Passion Easton Mess

  • 500ml fresh cream
  • 40g pistachios
  • 2 mangoes
  • 1 packet mint
  • 4 passionfruit
  • 2 packets mini meringues
  1. Use an electric mixer to whisk the whipping cream in a large bowl until firm peaks form. Chop pistachios and toast in a dry frypan for 2-3 minutes. Slice or dice mangoes and slice mint leaves.
  2. Layer dollops of cream, meringues, mango and passionfruit pulp on a large serving platter. Garnish with sliced mint and pistachios.
  • Assemble into individual glasses if you prefer!
  • Add a little cardamom, vanilla or icing sugar to the cream.
  • Toasted shaved coconut, chocolate shards or berries can also be added on top!
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Bonus Dish: Cauliflower and Cheese!

  • 1 cauliflower
  • 250ml fresh cream
  • 1 garlic clove
  • 1 packet shredded cheddar cheese
  • 3 sachets dressing
  • 1 packet panko crumbs
From your pantry: olive oil, salt and pepper, flour (we used plain flour, but you can use flour of choice)
  1. Preheat oven to 200ºC. 
    Bring a saucepan of water to a simmer (see notes) Cut cauliflower into small florets. Add to simmering water for 10 minutes or until tender. Drain and transfer to an oven dish.
  2. Add fresh cream, 2 cups water, crushed garlic clove and 2 tbsp flour to a small saucepan and whisk to combine. Place over medium heat and bring to a simmer. Stir in 1/2 shredded cheddar until melted and sauce has thickened. Season with salt and pepper to taste. Take off heat.
  3. Pour cheese sauce over cauliflower and top with remaining cheddar cheese. Combine panko crumbs with 2 tbsp olive oil and spread on top. Bake for 15 minutes or until golden.
  4. Serve cauliflower and cheese as a side dish to your roast dinner or BBQ!
  • You can skip the step of pre-cooking the cauliflower. Instead, transfer the raw cauliflower florets to an oven dish, cover with cheese sauce and increase oven time to 40-50 minutes until tender. The smaller the florets are the quicker it will cook.
  • You can add some ground nutmeg for additional flavour. Ground white pepper also works well!
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As a busy mum, I am always seeking inspiration. Our blog is the perfect place to find new recipes, entertaining and holiday ideas and so much more!
- My Tistrand, Co-founder & mum