The Australian kitchen
3 recipes
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A Christmas ham glazed with maple, orange and Grand Marnier, with candied orange slices pressed over the top and a sauce from the pan juices.
A whole snapper stuffed with lemongrass, garlic and makrut lime, coated in sesame seeds and cooked standing upright in a foil parcel on the barbecue, then dressed with a sweet chilli, lime and ginger dressing.
Nan's pasta salad with kabana and thousand island dressing, a side we have every Christmas. Serve it warm or cool.