Celebrity Chef Matt Golinski, a familiar face in our region, dazzles with his spectacular dishes at popular events across the Fraser Coast. In the spirit of the season, Matt graciously shares with us two of his festive recipes that are sure to leave your guests craving for seconds. Kim Parnell, Editor.

 Roasted Baby Beets, Grilled Haloumi, Chickpeas, Orange and Mint

 Serves 4

 Ingredients:

2 bunches baby beets
200gm haloumi, cut into ½ cm slices
1 x 400gm tin chickpeas, drained and rinsed
1 red onion, cut into wedges
2 oranges, peeled and cut into 8 pieces
½ cup fresh mint leaves
1 tsp Dijon mustard
30ml red wine vinegar
60ml olive oil
Salt and pepper

Method:

 Lightly rub the beets with vegetable oil and roast at 180° for 20 -25 minutes or until tender when pricked with a knife.

Rub off the skins with your hands or scrape off with a small knife and slice into circles or wedges.

On a separate tray combine the chickpeas and red onion drizzle with olive oil and salt, and roast for 20 minutes or until the onions are soft.

Whisk together the mustard, vinegar, and olive oil and season with salt and pepper.

Lightly oil the haloumi slices and grill in a hot grill pan on both sides until crispy.

Toss with the beets, chickpeas, red onions, orange, mint, and dressing, and serve while the haloumi is still nice and hot.

Mango and Lychee Pavlova

Serves 8

Ingredients:

4 large pastured free-range egg whites                                                   300gm castor sugar                                                                                                         2 tsp cornflour                                                                                                                     1 tsp white vinegar                                                                                                500ml cream, whipped                                                                                                    2 mangoes, sliced                                                                                                    250gm lychees, peeled and deseeded

Method:

Preheat oven to 120°C.

Using an electric mixer, whisk egg whites until soft peaks form, then with the motor running slowly add the sugar a little at a time and continue to whisk until glossy and thick and all the sugar granules have dissolved.

Gently fold in the cornflour and vinegar and scrape onto a baking tray lined with baking paper, shaping into a rough circle about 25cm in diameter.

Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely before removing it.

Once completely cool, gently transfer the pavlova to a serving plate, top with whipped cream, and arrange the mango slices and lychees on top.

Serve immediately with vanilla ice cream.