A traditional Christmas : bright, contemporary entertaining
Tradition with a twist
Set the mood for Christmas entertaining with traditional Christmas tones re-imagined in a bright, contemporary table setting. Play with different colours and styles that work with your Christmas decorations and floral preferences.
If you opt for a bold colour, such as red, work in lighter, neutral tones to complement and soften the overall look.
Bright, bold baubles
Lovingly arrange bold baubles into a stunning centerpiece using your own selection of Christmas baubles, vases and candles. Don’t be afraid to go overboard with various sizes, colours and textures, but make sure to balance this out with room for your salad bowls and serveware!
Add zesty fruit peel and herbs from the garden to bring a refreshing, festive twist to any drink. These can be added to glasses or jugs of your chosen concoction may it be a cocktail, mocktail or a simple glass of wine.
Delight guests with fresh-baked buns wrapped in linen napkins to keep them warm. Buns can be baked around the time that guests arrive so they’re greeted with the warm, comforting aroma of fresh bread - they’ll also be ready just in time to wrap up in napkins and serve.
Roast vege & quinoa salad
A fresh salad is the perfect accompaniment to any meal whether it’s paired with meats, roasted vegetables or even atop a grazing table with dips and canapés. Enjoy this wonderfully bright, nourishing and flavourful summer salad from Nadia Lim who has graciously allowed us to share her recipe, here on Style Your Space (recipe below).
Roast Veg & Quinoa Salad with Spiced Nuts & Feta
Prep time: 25 minutes
Cook time: 30 minutes
2 medium beetroot
1 ½ tablespoons honey
2 tablespoons olive oil
1 tablespoon finely chopped rosemary or thyme
1 ½ cups cooked quinoa or wild rice (or a mix)
4 handfuls leafy greens (e.g. spinach, rocket, mesclun)
100g feta, crumbled
¼ - ½ cup chopped flat-leaf parsley
Juice of ½ lemon
2 tablespoons extra-virgin olive oil
½ cup Savoury Nut Scatter (found in Nadia’s book) or chopped roasted cashew nuts
Preheat oven to 200°C. Line an oven tray with baking paper.
Peel carrots, cut in half lengthways and slice 1cm-thick. Peel parsnip and cut in half: slice thinner bottom half 1cm-thick; cut upper thicker piece in half lengthways first, then slice 1cm-thick. Peel or scrub beetroot and cut into 2cm chunks.
Toss vegetables with honey, olive oil and rosemary/thyme on lined tray. Spread into a single layer, season with salt and pepper and roast for about 30-35 minutes or until tender and slightly caramelised.
When ready to eat, toss roast vegetables with quinoa/wild rice, greens, feta, parsley, lemon juice, extra-virgin olive oil and a pinch of sea salt. Top with Savoury Nut Scatter/cashew nuts.