The Christmas spread in Australia is always brimming with fresh and vibrant seasonal produce, so is it any wonder when Christmas sides outshine the main meal? From luxurious sea treasures to elevated twists on traditional classics, the options are limitless. Between golden potatoes, beautifully dressed oysters and roasted seasonal vegetables, we’ve collated our top recipes made for matching the main event that you choose to serve, be it ham, a dazzling roast lamb or chicken, or even Australian seafood.
Keeping it light? Head to our dedicated guide to Christmas salads for fresh and colourful accompaniments to your table.
Whatever sort of festive feast you’re planning, these are our best Christmas entrées and side dish recipes to add extra flair to your festive table.
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The best Christmas side dishes
Blue swimmer crab cocktail with avocado cream
This riff on the classic prawn cocktail is dressed to impress.
Salt and vinegar 15 hour potato bites
These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.
Insalata of tomato, mozzarella and basil with anchovies
Where summer simplicity and elegance combine.
A masterclass in gratin dauphinois
Topped with Comté, this golden crisp version of the French regional dish is testament to its enduring power.
Spanish devilled eggs with crisp jamón
Devilled eggs are a retro cocktail party classic, and this Spanish twist amps up the flavour.
Baked cauliflower with Bûche D’Affinois cheese custard
Baked cauliflower gets a silky upgrade thanks to the Bûche D’Affinois custard.
Roast onion tarte Tatin with apple and Comté salad
A quick and easy tart recipe for an impressive vegetarian lunch.
Maison Bâtard’s king prawn crumpet with Marie Rose sauce
A prawn cocktail the Maison Bâtard way.
Asparagus with caper and shallot butter
Australian Gourmet Traveller fast recipe for asparagus with caper and shallot butter.
Crunchy chilli and lemon potatoes topped with goat’s cheese
Goat’s cheese adds a creamy finish to dreamy, roasted lemon potatoes.
Roast pumpkin, labneh and hazelnuts
Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.
Vietnamese spring rolls with pineapple nuóc châm
A modern twist on a loved classic.
Five-herb no-knead focaccia
An easy starter for long, lazy lunches.
Stephanie Alexander’s gougères
Golden bites, perfect for any occasion.
Duck-fat hasselback potatoes with rosemary salt
Hassle free potatoes.
Classic egg and potato salad
Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.
Scallops with Champagne and pea sauce
Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.
Fig, fennel and grain salad with citrus dressing
This bright salad makes for a hearty solo dinner or a crowd-pleasing side at a long lunch.
Prawn and sesame toasts
A snack that’s extremely hard to turn down.
Bar Louise’s piquillo peppers with spiced rice
Stuffed peppers are a Spanish staple – and these ones filled with spiced rice belong on any table.
Our ultimate mac and cheese
This is comfort food at its best.
Lennox Hastie’s charred corn with Espelette butter and Manchego
Made to be eaten with your hands.
Brown butter roasted carrot salad with chickpeas
This roasted carrot salad works perfectly as a festive side dish, too.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
Peaches with burrata, prosciutto crudo and rocket
Our recipe for peaches with burrata, prosciutto crudo and rocket.
Cheesy polenta chips with Manchego and bravas sauce
Our Spanish take on polenta fritti is all cheesy goodness.
Zucchini and haloumi skewers with mint dressing
We’ve brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.
Baked brie with fennel pollen and burnt honey nuts
Sink a slice of crusty bread into this gooey baked brie recipe.
Victor Liong’s Pacific oysters with sea treasures
“An opulent, easy starter that showcases the bounty of local seafood.”
Grilled eggplant salad with freekeh, artichoke, tomato and labne
This Mediterranean-inspired eggplant salad is as nourishing as it is delicious.
Phil Wood’s potato purée with truffle butter
If you’re someone who doesn’t like lumps in their mashed potato, this is the recipe for you. Silky with truffle butter and smoothed through a potato ricer, this potato purée will melt in your mouth.
Melon, prosciutto and stracciatella with chilli-fennel salt
A fresh take on prosciutto and melon.
The Agrarian Kitchen’s roast carrots with hemp seeds
Hemp seeds add a touch of sesame to this autumnal side.
Heirloom carrot and mandarin salad
This light and bright salad is best served with free-flowing wine and some good friends.
Christian Ryan’s grilled Padrón peppers with whipped feta and herb oil
“The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta.”
Crisp potato bake recipe with barrel-aged feta
Ditch roast potatoes and make this stunning crisp potato bake recipe with feta and salmon roe instead.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Salmon rillettes with pickled baby vegetables
Scented with lemon, these salmon rillettes are a refreshing addition to any menu.
Eggplant tabbouleh salad with grilled peaches and pomegranate
This inventive dish reimagines the traditional tabbouleh salad, pairing the savoury aromat of za’atar with the sweetness of grilled peaches and fresh pomegranate.
Charred zucchini agrodolce with ricotta salata and basil
Simple and delicious – these charred zucchinis are an easy weeknight side.
Grain salad with dukkah and pickled pomegranate
A festive favourite that’s quick and easy.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Roasted broccoli with almond ajo blanco
Served with a punchy broccoli leaf salsa, this moreish roasted broccoli with almond ajo blanco won’t have you missing meat.
Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
Baharat cauliflower and walnut-bread sauce
A Middle Eastern spin on roast cauliflower that makes for a quick and easy vegetarian crowd-pleaser.
Oregano eggplant with freekeh, feta and dill
A winner for picnics and bring-a-plate events.
Braised beef cheek arancini
How do you make the arancini even better? Fill them with tender braised beef cheeks.
Lemon-scented labneh with fig and beetroot
Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.
Poached chicken asparagus salad with blue cheese
This is an ultra-elevated take on a chicken salad — with bite.
Beach Byron Bay’s charred and shucked corn, mint and pecorino
Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.
