Fashion & lifestyle blog

Your final Christmas checklist

By marketingindooroopilly / December 22, 2016 / 0 comments / 0

Amongst all the excitement, the lead up to Christmas can often be extremely stressful. There are endless small details for you to remember in order to make the special day run smoothly.

The best thing to do is go back to basics. We’ve compiled the ultimate last minute Christmas preparation checklist that will ensure that the festivities are fun for everyone.

The Table Settings and Decorations

Take the stress out of entertaining by having a festive themed table setting with stylish name cards using clear baubles to assign guests their place. It’s all in the detail from centrepieces, table cloth, placemat napkins and bon bons tying in together perfectly.

Bed Bath N Table Love word on stand $19.95

Bed Bath N Table Morgan & Finch Shimmer Standing Reindeer $19.98 and Shimmering Sitting Reindeer $19.98

Adairs Mercer + Reid Grey Airlie Placemats from $4.85 each.

Bed Bath N Table Morgan & Finch Christmas Bon Bons $34.95

Wheel & Barrow Napkin Ring Crystal 3 Row Set/4 Boxed Nickel Plated $34.95

Bed Bath N Table Morgan & Finch Maui napkin $5.99

Bed Bath N Table Traditional Glass Place Cards with Holders with Sequins Was $12.95 now $3.00

Bed Bath N Table Christmas Bauble $12.95

Wheel & Barrow Table Cloth Cream/Platinum Natural Stripe 150x250cm $99.95

The Secret Santa Presents

For the unexpected guest or mystery secret Santa recipient, there’s plenty of fragrances, scented candles and cosmetics that make great gifts as well as perfect summer inspired presents they can take on a picnic or to the beach.

Crabtree & Evelyn Noel Fragrance Diffuser $70.00

David Jones Glasshouse Fragrances, miniature candle trio $49.95

Myer Jo Malone London Christmas Cracker $70.00

Sunny Life Beach Sounds Havnana $64.00

Myer Victor and Rolf Flowerbomb $169.00

Wheel & Barrow Glass bottle with bamboo lid $12.95

The Food

It’s not Christmas without fresh prawns and a dessert that has you coming back for seconds. We turn to Donna Hay for delicious Christmas recipes that will guarantee your place in the family chef’s hall of fame.

Char-grilled seafood platter with romesco and aioli


  • ⅓ cup (80ml) extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon flat-leaf parsley leaves, chopped
  • sea salt and cracked black pepper
  • 4 medium green (raw) king prawns (shrimp)
  • 4 baby octopus (360g), heads removed, trimmed and cleaned
  • 4 green (raw) scampi
  • 4 half-shell scallops
  • 8 clams (vongole) (80g) store-bought aioli, to serve


  • ¼ cup (40g) blanched almonds, toasted
  • 2 roma tomatoes (120g), quartered and seeded
  • ½ cup (120g) store-bought roasted capsicum (bell pepper), drained
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper

char-grilled tomato bread

  • 4 slices sourdough bread
  • extra virgin olive oil, for brushing, plus extra for drizzling
  • 1 clove garlic, halved
  • 2 roma tomatoes (120g), grated
  • sea salt and cracked black pepper


  1. To make romesco, place the almonds in a small food processor and process until ground. Add the tomato, capsicum, chilli, paprika, vinegar, oil, salt and pepper and process until smooth. Set aside. Preheat a char-grill pan or barbecue over high heat.
  2. Place the oil, garlic, parsley, salt and pepper in a small bowl and stir to combine. Place the prawns, octopus and half the parsley mixture in a large bowl, toss to combine and set aside. Cook the scampi for 4 minutes, turning halfway, and set aside.
  3. Cook the scallops, shell-side down, for 4 minutes. Add the clams, prawns and octopus and cook for 2–3 minutes each side or until charred and just cooked through.  While the seafood is cooking, make char-grilled tomato bread. Preheat a char-grill pan or barbecue over high heat.
  4. Brush the bread with oil and cook, in batches, for 1–2 minutes each side or until charred. Rub the hot bread with garlic and top with the tomato. Sprinkle with salt, pepper and drizzle with extra oil. Place the seafood on a serving plate, drizzle with the remaining parsley oil and sprinkle with salt and pepper. Serve with the romesco, aioli and char-grilled tomato bread. Serves 2.

Christmas Cake Ice Cream Truffles


  • 1 cup (250ml) vanilla ice-cream, chopped
  • 200g store-bought Christmas fruit cake, crumbled
  • 400g milk chocolate, finely chopped
  • 1 tablespoon vegetable oil


  1. Place the ice-cream in the bowl of an electric mixer and beat for 1 minute or until creamy and smooth. Add the cake and beat until just combined. Spoon into a loaf tin and freeze for 2 hours or until just frozen.
  2. Scoop teaspoonfuls of the ice-cream into balls, place on 2 chilled trays+ and freeze for 1 hour or until firm. Place the chocolate and oil in a medium heatproof bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Allow to stand at room temperature for 10 minutes.
  3. Working quickly, insert a toothpick into each truffle. Dip the truffles in the melted chocolate, allowing any excess to drip off and reserving the remaining chocolate. Stand the truffles up on a piece of thick cardboard or styrofoam. Freeze for 10 minutes or until set.
  4. Remove the toothpicks and place on a lightly greased wire rack set over a baking tray lined with non-stick baking paper. Drizzle over the remaining chocolate, reheating if necessary, and freeze for 10 minutes or until set. Keep frozen until ready to serve. Makes 25.

+ Before making the truffles, place two large baking trays in the freezer to chill to prevent the ice-cream from melting. 

Ingredients Sourcing Guide

Garlic, parsley leaves and roma tomatoes, from Indooroopilly Fruit.

Extra virgin olive oil, sea salt, cracked black pepper, blanched almonds, store-bought roasted capsicum (bell pepper), chilli flakes, smoked paprika, sherry vinegar, extra virgin olive oil, sourdough bread from Coles.

Vanilla ice-cream, chopped, store-bought Christmas fruit cake, milk chocolate and vegetable oil from Woolworths.

King prawns (shrimp), baby octopus, scampi, scallops and clams from Fish Depot.

Recipes by Donna Hay.



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