Christmas Dinner for Two

Christmas time is all about good food and being with the ones you love. We know that not everyone has a stampede of an extended family and some of us prefer a quieter more intimate festive season, which is why we put together our take on a Christmas Dinner for Two.






To recreate this totally gorgeous setting we’ve done the hard work for you and shared our menu and recipes with you. If you’re entertaining for more than 2 people, simply double the amounts.


The Menu:

DrinkBubbly with Festive Blueberry Stirrers

Starter | Avocado & Cucumber Gazpacho

Main | Citrus-Butter Roast Chicken & whole Garlic with Dill & Truffle Aioli Potato Salad

Dessert | Mini Glitter Pavlovas


(Click here for a printable menu)


Avocado & Cucumber Gazpacho

This dish can be prepared the day before and kept in a sealed container in the fridge or enjoyed immediately.

Difficulty: Easy
Prep time: 25 minutes
Serves 2

1 avocado, peeled and pip removed

1/2 a large cucumber, sliced lengthways, pips removed and chopped
1/2 C cold water
1/4 C plain yoghurt
2 Tbsp lemon juice
a handful of chives, roughly chopped – reserve some for serving
a handful of dill, stems removed and roughly chopped – reserve some for serving
1/2 tsp salt

a drizzle of olive oil
1/4 C toasted pumpkin seeds, roughly chopped
freshly milled black pepper, to taste


Add the avocado, cucumber, water, yoghurt, lemon juice, chives, dill and salt to a blender. Blend until the mixture is completely smooth – season to taste.

Serve in glasses or small bowls with a drizzle of olive oil, toasted pumpkin seeds, a sprinkle of chopped dill and chives and some freshly milled black pepper.

(Download recipe here.)



Citrus-Butter Roast Chicken

Chicken is always a good option if you want something yummy that won’t break the bank. This recipe, instead of using lemons, adds the citrus dimension with oranges, making for a sweeter roast.

Difficulty: Easy
Prep time: 25 minutes, excluding 1 hour roasting time
Serves 2 (with leftovers for chicken sandwhiches the next day)

1 clove of garlic, minced

a pinch of course salt
4 Tbsp unsalted butter, softened
2 oranges, 1 zested and both cut into 4cm wedges
2 tsp thyme, finely chopped, plus a handful of sprigs
1 whole chicken
2 red onions, cut into 3cm wedges
2 bulbs of garlic, cut in half


Preheat the oven to 230°C. Gently rinse your chicken and pat dry.

Using the blade of a broad knife, mash the clove of garlic and coarse salt into a paste. Combine the paste, softened butter, orange zest and chopped thyme. Carefully separate the skin from the breast of the chicken and rub half of the butter mixture under the skin. Season the outside with some salt.

Fill the cavity with 3 orange wedges, an onion wedge and thyme sprigs and place the chicken breast side up in a roasting pan. Scatter the halved garlic bulbs and remaining orange and onion wedges around the chicken, dotting a tablespoon of the butter mixture over them.

Place the chicken in the oven and roast for 30 minutes before removing and brushing with the remaining butter mixture. Turn over the oranges and onions and roast for another 15 minutes. If the oranges and onions have caramelized remove to avoid burning and roast for a further 15 minutes. Remove from the oven and let the chicken rest for 10 minutes before carving and serving.

(Download recipe here.)


Dill & Truffle Aioli Potato Salad

Who doesn’t like the stuff? This version has a bit more of a festive flair than your run of the mill potato salad.

Difficulty: Easy
Prep time: 1 hour, including cooling time for the potatoes
Serves 2

200g baby potatoes
20 red and yellow rosa tomatoes, halved
1 C sugarsnap peas, sliced lengthways
a handful of dill, stems removed and coarsely chopped
Freshly ground salt and black pepper, to taste

Truffle aioli:
1 large egg yolk
1 small garlic clove, finely chopped
1/4 teaspoon salt
2 tsp tap water
1/2 C canola oil
4 Tbsp truffle infused olive oil (we used this one from Woolworths)
4 Tbsp fresh lemon juice
Freshly ground black pepper, to taste


Place the potatoes in a small pot with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes.  Drain and set aside to cool. Once completely cooled, halve the potatoes.

For the aioli, drape a kitchen towel over a small saucepan and set a small metal bowl over (this will keep the bowl in place while whisking). Mix the canola and truffle oil into a cup. Whisk the egg yolk, garlic, salt and water until well blended. Whisking constantly, slowly drizzle in the oil mixture, one teaspoon at a time until the sauce starts to thicken n emulsify. If the sauce begins to separate, stop adding oil and continue whisking. Slowly, in a steady stream, continue to add the rest of the oil. Once incorporated and your sauce is nice and thick, stir in the lemon juice and black pepper.

In a large serving bowl, combine the tomatoes, peas, dill and cooled potatoes. Pour the aioli over and toss with your hands until well coated. Serve with your citrus-butter roast chicken.

(Download recipe here.)



Mini Glitter Pavlovas

We are obsessed with edible glitter. So much so we had to refrain from putting it on the roast chicken and save it for the star of the show – Pavlova of course! The meringues can be made the night before and stored in an airtight container in a cool dry place.

Difficulty: Moderate
Prep time: 40 minutes
Makes 4 mini Pavlovas

2 egg whites
110g caster sugar, sifted

To serve:
300ml whipped cream
200g strawberries, tops cut off and halved
100g blueberries
gold edible glitter


Preheat the oven to 150°C. Line a baking tray with baking paper.

Place the egg whites into a clean bowl and, with an electric beater, beat until soft peaks form. Gradually add the caster sugar whilst continuously beating, until the mixture is thick and glossy – this will take about 5 minutes.

Fill a piping bag fitted with a large nozzle with the meringue mixture and pipe 4 10cm rounds onto the baking paper. Make sure you pipe a edge around each round to create a meringue ‘basket’. Place the baking tray into the oven and bake for 20-25 minutes, until crisp. Cool completely in the oven with the door ajar.

Top each meringue basket with whipped cream, strawberries, blueberries and a generous sprinkle of gold edible glitter. Serve immediately.

(Download recipe here.)

To make things easier, we even made a shopping list for you to print and take along to the shops!





Keep your eyes on the blog this week for some DIY’s from this shoot. We hope you are inspired to put together the most unforgettable festive feast yet!


xx The Zana Girls


One Comment

December 15, 201410:50 am

Such a merry menu! I am definitely going to do this!