The centrepiece of all great family Christmas lunches is the ham. This year, we have the same great hams but with a different finish. They're trimmed of most fat, scored and baked in a honey-mustard glaze.

If the idea of cooking a turkey for the extended family is a bit daunting, take the easy road and order our boned and rolled beauty, stuffed with Fig, Duck & Sage, then served with Roasted Baby Potatoes & Carrots.

My granny Blake’s recipe (sans sixpences!) involves macerating the fruit for two months in brandy and rum before steaming the pudding and letting it settle and mature for another month. Only then do we deem them ready to eat!

The centrepiece of all great family Christmas lunches is the ham. This year, we have the same great hams but with a different finish. They're trimmed of most fat, scored and baked in a honey-mustard glaze.

Extra-large, peel when you’re ready, premium king prawns. Why would you want crayfish with prawns like this?

Salmon fillets are brined and then cooked in our offset Texas BBQ smoker to a succulent translucency. Served with a dill sauce.

We’ve taken the trouble to slow-roast the whole fillet to medium-rare for you. You can then eat it as is or cook it further to your desired doneness. Serve with salsa verde, how easy is that??

Boned & rolled loin of western plains pork deftly stuffed with a vegetable, dried fruit & herb mixture and roasted to crisp crackle on the outside and juicy succulence on the inside.

A huge BLAKEAWAY favourite. Great all year round and a tasty side to any of our proteins, a match made in heaven!

A wonderfully healthy mixture of grains, nuts, vegetables & herbs enhanced by a sprinkling of feta and a pomegranate dressing. How good is it when something that tastes so good is also good for you! Tossed with a bright pomegranate vinaigrette; made from pomegranate molasses, olive oil, Dijon mustard, and champagne vinegar, and finished with creamy feta, fresh herbs, and juicy pomegranate seeds. Balanced, satisfying, and ready to eat — perfect for a light lunch, side, or on-the-go meal. Full of texture, flavour, and nourishment.

Humble ingredients go together to make a killer combo.

We’ve taken the trouble to slow-roast the whole fillet to medium-rare for you. You can then eat it as is or cook further to your desired doneness. Serve with salsa verde, how easy is that??

Carrots are beautifully roasted and sprinkled with dukkah. Heat the carrots, pipe the hung yoghurt onto a plate, layer the carrots on top, and finish with a sprinkle of dukkah — simple, fresh, and full of flavour.

My granny Blake’s recipe (sans sixpences!) involves macerating the fruit for two months in brandy and rum before steaming the pudding and letting it settle and mature for another month. Only then do we deem them ready to eat!

We’ve dragged the trifle into the 21st century, but not as you might remember! You won’t find tinned fruit, Aeroplane jelly, Betty Sydney sponge cake or stodgy custard in our BLAKEAWAY version. All fresh ingredients combined to create a lusciously layered Christmas centrepiece.

If you prefer a southern hemisphere Christmas tradition, you can’t go past a pav.

Our pastry chefs have had their dried fruit & peel macerating in brandy for 2 months. The wait will be worth it!

Peeled and poached whole in a spiced wine & sugar syrup. Serve with crème chantilly, warm chocolate sauce or mascarpone and crumble over some crushed biscotti or nut praline.

I made this sauce during my apprenticeship 45 years ago, and nothing has changed. Why would you?

As you can see by the ingredient list, there isn’t much more to this sauce than apples. We use fresh Gala apples for maximum flavour.

A great condiment that goes well with turkey or ham.

Real gravy made with bones and stock reduction, not boiling water and gravy mix (like my mother used to do!).

Once you’ve had this one you’ll never go back to any mass produced, shelf stable variety. boring!

If you don’t like plum pudding, just drink the sauce. velvety lusciousness.

Another highly addictive creation from Blakeaway. cook your favourite steak over charcoal (you really must) and value add with this ripping condiment.

At last a mustard that has been developed specifically for the hot dog. A hot dog should be a work of art. A great snag in a slightly crusty bread roll, some properly caramelised onions, OUR chipotle-honey mustard and OUR black label BBQ sauce. Go next level with the humble ‘dog’!

Green Peppercorn Mustard. A classic mustard with a gentle peppery kick, perfect with grilled red meats, roast beef or steak sandwiches. Whisk it into a vinaigrette, salad dressing, or marinade, or serve it alongside charcuterie boards, roasted vegetables, or potato dishes for a subtle, flavourful lift.

Of course, all our mustards are special — but this one stands out. Our only seed mustard, it’s subtly enhanced with bourbon, maple syrup and tarragon, giving it warmth, sweetness and depth. Pair it with roast pork, glazed ham or chargrilled chicken, stir it through a dressing for leafy salads or potato salad, or serve alongside a charcuterie board. It’s also a natural match for sausages in crusty bread rolls or simply spread on a cheese toastie. A versatile condiment that lives up to its name.

Another highly addictive creation from Blakeaway. Cook your favourite steak over charcoal (you really must) and value add with this ripping condiment.

With a soft Middle Eastern flavour profile, this dressing is both versatile and delicious. Perfect tossed through grain salads, green leaf salads, or drizzled over grilled fish. It’s also fantastic over a whole roasted cauliflower (as pictured) and works beautifully with other roasted vegetables.

If you squint while eating a salad dressed with our French vinaigrette, you'd swear you could be in Paris.