Blackberry Hazelnut Meringue

Like hazelnut nougat, this meringue is chewier and softer than one in a traditional pavlova. The meringue spreads by about 2.5 cm (1 inch) when baking, so ensure your baking sheet is large enough to accommodate it. You can make the meringue a couple of days in advance and keep it well-wrapped in a dry room. We sprinkled the whipped cream with coarsely chopped skinned hazelnuts.

Grilled Masala Shrimp

Oregano Red Wine Vinaigrette

Two-Tone Twister Cookies

Candy cane-striped peppermint cookies in a variety of shapes add fun and flair to the platter.

Yellow Split-Pea Dip

This dip tastes better the next day, so, if you can, make it ahead.

Korean Cucumber Kimchi

Korean coarse red pepper powder provides not only flavour but also vibrant colour. If you substitute hot pepper flakes for the Korean powder, add 1-1/4 tsp more sea salt and 2-1/2 tsp more vinegar.

Pasta with Peas and Bacon

Multigrain Biscuits

With double the fibre of white flour, multigrain flour offers more nutritional value and a nutty flavour. A small cutter makes for a dainty base that's perfect for a dollop of summer-fresh jam.

Checkerboard Cake

Gazpacho with Grilled Shrimp