If you’re looking for inspiration to create a festive feast that will impress
your guests and make your holiday table shine, you’ve come to the right
place. From oozy cheese starters to showstopping mains and indulgent
desserts, we’ve rounded up recipes from some of the best cookbooks
to guide you through every course. Whether you’re planning a laid-back
braai, a traditional roast, or something with a fresh twist, these dishes –
from Jan Braai’s fillet steak to Jamie Oliver’s tinned fruit granitas – will
help you celebrate in delicious style. Let this festive menu be your
ultimate guide to a joyful and memorable holiday feast!
CELEBRATORY STARTERS
Roasted veg with camembert fondue
from Simply Jamie
by Jamie Oliver
Everything tastes better with oozy melted cheese, and here, humble veg sing after a gentle roast.
‘Roasted’ Cauliflower Tacos
from Mexico in Mzansi
by Aiden Pienaar
“This recipe was inspired by the famous Spanish romesco sauce, which is typically eaten with fish. I wanted to do something a little different, so I worked around my variation of the classic sauce, which is an unusual way of cooking, but we don’t judge here.”
Citrus Salad with Burrata & Dukkah
by Dianne Bibby
"Barely a recipe and more of an assembly than actual work. Citrus is a feisty opponent and challenges the richness of the cream-stuffed mozzarella. It’s bold yet simple. Prepare the citrus and vinaigrette ahead of time, and the fennel just before serving. If you don’t have dukkah, replace it with toasted pistachio nuts – they’re equally scrumptious."
Cheesy ‘Pap’ Falafels
by Hendrik Marais
A cauliflower-based twist on the classic falafel, these savoury balls are packed with grated cheddar and seasoned with fresh herbs. Coated in a crunchy almond-sesame mixture, they're fried to golden perfection and served with zesty tzatziki on crisp lettuce leaves.
Bacon Bites
by The Lazy Makoti and J’Something
Elevate your Christmas lunch with these irresistible Bacon Bites. Creamy Amarula-infused filling wrapped in crispy bacon, glazed with honeyed Amarula goodness – each bite is a burst of festive flavour. Serve as elegant canapés or atop potato rostis or crostinis with sundried tomatoes and basil for a starter your guests will rave about!
Frutti di Mare Pizza
from All Sorts of Junk Food made Healthy
by Chantal Lascaris
“The Italian term ‘frutti di mare’ means ‘fruit of the sea’. With its vast coastline, Italy has an age-old tradition of seafood and fish cuisine. The popular idea of Italian food is pizza. Put the two together and you’re transported to the coast with this frutti di mare pizza. It also boasts fewer calories, sodium and saturated fat than pizzas with cured meat. So tuck in, no matter the occasion.”
Pear and Gorgonzola Squares
from The Table
by Elmarie Berry
“Wow your guests with these yummy pear and gorgonzola squares. They make perfect appetisers.”
MOUTHWATERING MAINS
Leg of Lamb with Mint & Port
from The Table
by Elmarie Berry
“Christmas time would not be complete without a leg of lamb on the table and of course, fresh mint. As your festive centrepiece, this wholesome dish will wow your guests.”
Braaied Snoek
by The Lazy Makoti and J’Something
If you’re looking for a proudly South African Christmas lunch, try this Braaied Snoek recipe. Infused with Amarula Cream and spices, this dish pairs smoky, tender fish with a rich sauce, crispy potato wedges, and a fresh salad. Perfect for a festive feast that’s uniquely delicious and unforgettable!
Creamy Potato Bake
from Recipes to Live For: A Tannie Maria Cookbook
by Sally Andrew
This is the ultimate side dish for Christmas lunch – layers of tender potatoes, caramelised onions, and rich, cheesy sauce baked to golden perfection. Topped with optional crispy bacon for an indulgent twist, this dish is comfort food at its finest. A true crowd-pleaser to elevate your festive feast!
Pork Shoulder with Fennel and Roasted Garlic
from Klein Jan Cookbook
by Jan Hendrik van der Westhuizen
“There’s something to be said for lazy-day cooking. Slow cooking allows all the ingredients to get well acquainted with each other, adding richness and depth. My secret with this recipe is to season this beautiful piece of meat well and then to simply pop it in the oven, where it stays for hours. Every now and then, I check in on its progress, drizzling the pan juices at the bottom of the dish over the browning meat. It’s an absolute showstopper every time!”
Fillet Steak with Mushroom Sauce
from Atmosfire
by Jan Braai
“The steaks should be cut fairly thick in order to have a nice and juicy medium-rare inside while being completely seared and sealed on the outside. To achieve this, fillet steaks naturally need to be braaied on extremely high heat. With mushroom sauce you can go to town, but I like an honest, dependable, classic, no-nonsense mushroom sauce with fillet steak. It is as easy to make as it is to braai fillet medallions and it’s as familiar and comfortable to eat as the steak we’re serving it with.”
Boerewors and Askoek Directly in the Coals
from Atmosfire
by Jan Braai
If you’re keen on a more relaxed Christmas lunch, here it is. “‘As’ is the Afrikaans for ash and whereas roosterkoek is baked on a ‘rooster’ (a grid), askoek is baked directly on the coals and hence might have a fine dusting of ash on it, before you easily wipe it off, that is. Boerewors braais very successfully directly on coals as long as you have a large bed of very hot coals."
The Best Roast Chicken
from The Hungry Table
by Fatima Saib
“There was no way I could omit my roast chicken recipe from this book. I serve it for those I love and, each time, it is devoured within minutes. It’s soft, succulent and juicy. Quite simply, it’s the best roast chicken I’ve ever made.”
Yoghurt & Cardamom Potato Curry
from The Hungry Table
by Fatima Saib
“I love making this dish as a side to other meals, and it works beautifully with a huge green salad or even a meat dish. It’s a great way to use up your almost-old potatoes and doesn’t require too much hands-on time.”
Puttanesca-style salmon bake
from Ottolenghi Comfort
by Yotam Ottolenghi
“If you make the tomato anchovy oil a day ahead here, you can then delight in the fact that a midweek supper can be on the table within 20 minutes. The fuss-free cooking method – all hail the traybake! – plus the dialled-up flavours – all hail puttanesca! – makes such a winning combination.”
PERFECT PUDS
Tiramisu
from All Sorts of Junk Food made Healthy
by Chantal Lascaris
“This decadent dessert is often found on Italian menus. The literal translation of the Italian word ‘tiramisu’ means ‘cheer me up’ or ‘pick me up’. This refers to the two caffeinated ingredients that are included in this iconic dessert: cocoa and espresso. Substituting cream cheese for real cream and using a sugar substitute keeps the calories at bay.”
Lazy Tres Leches (Milk Cake)
from Mexico in Mzansi
by Aiden Pienaar
“This recipe creates a luscious, creamy, and slightly sweet treat that is as beautiful as it is delicious. Not all of us have the time or the inclination to bake, so here’s a hack to make your life simpler and easier. And the best part? It’s as delicious as if you slaved away for hours. The secret is to use the best brioche you can find, preferably a day old. If you can’t find brioche, you can use a store-bought vanilla sponge cake.”
Coconut Panna Cotta & Granadilla Duo
by Dianne Bibby
“The sign of a good panna cotta is its delicate quiver and silk-like viscosity. Your spoon should glide through the wobbly cream. Do use fresh granadilla pulp rather than tinned. The tang needs to be bright and lively, a necessary contrast to the sweetened cream.”
Banoffee Pie
from The South African Guide to Gluten-Free Baking
by Zorah Booley Samaai
Banoffee Pie is made with a laminated puff pastry shell. Filled with a sweet caramel cream, it is layered with freshly sliced bananas and topped with whipped cream. It is the perfect indulgence, where pie and pudding come together.
My Famous Zesty Key Lime Pie
from The South African Guide to Gluten-Free Baking
by Zorah Booley Samaai
“I have been making this key lime pie for so many years. I love that the tart lime flavour is met with the perfect amount of sweetness. It is encased in a sweet biscuit base crust and the taste is honestly superb! It will easily be a hit when it’s time for dessert.”
Keto Peppermint Crisp Tart
by Hendrik Marais
This Keto-friendly Peppermint Crisp Tart reimagines a beloved South African dessert with a low-carb twist. Featuring a nutty almond base, creamy caramel filling, and a refreshing hint of peppermint, it’s the ultimate festive treat. Quick to prepare and utterly indulgent, it’s perfect for sharing and celebrating special occasions.
Mango sorbet
from Recipes to Live For: A Tannie Maria Cookbook
by Sally Andrew
You can’t go wrong with a fruity sorbet after a big lunch on a hot South African Christmas day, and this one is just gorgeous.
Sweet Rooibos Tea & Milk Jelly
from Klein Jan Cookbook
by Jan Hendrik van der Westhuizen
This layered dessert combines the earthy warmth of rooibos with the creamy delicacy of milk jelly, creating a masterpiece both nostalgic and innovative. Perfect for impressing guests or indulging in something special, this is a dish that celebrates heritage with every spoonful.
Fabulous Tinned Fruit Granitas
from Simply Jamie
by Jamie Oliver
Convenient, affordable and accessible, tinned fruit and some clever combos mean tasty puds, with ease. From mandarin with Campari to apricot with vanilla, each flavour is unique and simple to make. After a quick blitz in the blender, freeze, and serve the icy granitas with whipped cream, yoghurt, or custard for an impressive yet effortless treat.
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