Holiday Menu Background

 

Holiday Menu

🎄 Introduction

This four-course holiday menu is fully plant-based but still rich, celebratory and deeply satisfying. It’s designed as a training menu: students practise roasting, caramelising, building layered Middle Eastern-inspired flavours and creating elegant presentations worthy of a festive table.

Some recipes are written as full, detailed methods and others as chef-style notes. This encourages students to taste, adjust and make confident decisions at the stove instead of following every step mechanically.

🌍 About Holiday Cuisine

Holiday cooking is about abundance, warmth and bringing people together. This menu draws on Mediterranean and Middle Eastern influences: pomegranate, tahini, warm spices, roasted vegetables and nuts create a sense of celebration without relying on traditional meat-centred dishes.

In this adaptation we use beetroot, chestnuts, eggplant and pears as centrepieces, supported by rich preparations like confit peppers, spiced bulgur and silky cashew cream. Students learn how to balance sweetness, acidity and earthy depth across a multi-course meal designed for sharing.

🧾 Menu Overview

A four-course holiday menu. Use this overview to understand how the dishes fit together and click any dish name to jump straight to that section of recipes below.

 

🥗 Appetiser

A vibrant, jewel-toned opener that sets the festive tone with earthy beetroot, creamy vegan feta, crunchy walnuts and a glossy pomegranate glaze. Students practise mandoline work, nut-based cheese making and elegant plating.

  • Pomegranate Glazed Beet Carpaccio with Roasted Walnuts, Vegan Feta & Rocket
 
Course · Appetizer
Cuisine · middle eastern

Pomegranate Glazed Beet Carpaccio with Roasted Walnuts, Vegan Feta & Rocket

A stunning jewel-toned appetiser with paper-thin beetroot, creamy almond-cashew feta, crunchy walnuts and peppery rocket. The pomegranate glaze adds a festive sweet-tart finish.
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Servings: 25 people
Ingredients Method

Ingredients  

BEETROOT

  • 4 medium beetroots | peeled and sliced paper-thin with a mandoline
  • 2 tbsp pomegranate molasses
  • 1 tbsp olive oil
  • salt and pepper | to taste

VEGAN FETA

  • 3/4 cup almonds | soaked until soft
  • 3/4 cup cashews | soaked until soft
  • 1/4 cup coconut oil | melted
  • 2 tbsp miso
  • 1 lemon | juiced
  • 1/2 tsp salt
  • 1 tsp dried oregano

TO SERVE

  • 1/2 cup walnuts | roasted and roughly chopped
  • 2 cups rocket
  • 2 tbsp pomegranate seeds
  • extra virgin olive oil | for drizzling

The Method 

  1. For the feta, cook the almonds and cashews in boiling water until soft, then drain well.
  2. Blend all feta ingredients in a high-speed blender until completely smooth.
  3. Spread the feta mixture onto a small baking tray lined with plastic wrap. Shape into a block and wrap tightly. Refrigerate for at least 4 hours or overnight until firm.
  4. Slice the beetroots paper-thin using a mandoline. Arrange in overlapping circles on serving plates.
  5. Whisk together pomegranate molasses and olive oil. Drizzle over the beetroot slices.
  6. Crumble the chilled vegan feta over the carpaccio.
  7. Scatter with roasted walnuts, rocket and pomegranate seeds.
  8. Finish with a drizzle of extra virgin olive oil and serve immediately.

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🍲 Soup

A velvety, warming soup built on roasted chestnuts and sweet parsnips, finished with fresh thyme and a drizzle of truffle oil. This course focuses on roasting for depth, achieving silky texture through proper blending and balancing sweetness with savoury notes.

  • Chestnut, Parsnip & Thyme Velouté with Truffle Oil Drizzle
 
Course · Soup
Cuisine · middle eastern

Chestnut, Parsnip & Thyme Velouté with Truffle Oil Drizzle

A velvety, warming soup built on roasted chestnuts and sweet caramelised parsnips. Fresh thyme and a whisper of nutmeg create depth, while a drizzle of truffle oil adds festive elegance.
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Servings: 25 people
Ingredients Method

Ingredients  

ROASTED PARSNIPS

  • 1.5 kg parsnips | peeled and diced
  • 2 tbsp olive oil
  • 4 tbsp maple syrup
  • salt and pepper | to taste

SOUP BASE

  • 1.6 kg roasted chestnuts | diced
  • 4 small onions | chopped
  • 4 leeks | cleaned and chopped
  • 4 celery stalks | chopped
  • 4 cloves garlic | minced
  • 1/4 cup olive oil
  • 4 tbsp vegan butter
  • 6 l vegetable broth

SEASONING

  • 4 tsp fresh thyme leaves
  • 4 pinches nutmeg
  • 1 cup vegan crème fraîche
  • 4 tbsp salt | adjust to taste
  • 2 tsp white pepper
  • TO SERVE
  • truffle oil | for drizzling
  • fresh thyme sprigs

The Method 

  1. Preheat oven to 200°C.
  2. Toss diced parsnips with olive oil, maple syrup, salt and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelised.
  3. In a large pot, heat the remaining olive oil and vegan butter over medium heat.
  4. Add onion, celery and leek with a pinch of salt and pepper. Sauté until soft and translucent.
  5. Add garlic, chestnuts, thyme and the roasted parsnips. Cook for 2–3 minutes, stirring occasionally.
  6. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
  7. Blend the soup until completely smooth, adding more broth if needed to reach desired consistency.
  8. Stir in nutmeg and vegan crème fraîche. Adjust seasoning to taste and warm through gently.
  9. Serve in warm bowls with a drizzle of truffle oil and fresh thyme sprigs.

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🍱 Mains

The main course is served as a generous Middle Eastern-inspired spread with stuffed eggplant as the centrepiece, surrounded by fluffy bulgur, creamy pumpkin hummus, sweet confit peppers, bright pickled fennel and a crunchy seeds salsa. Students practise timing multiple components, balancing textures and creating a cohesive sharing table.

  • Roasted Stuffed Eggplant with Tahini & Pomegranate
  • Bulgur with Butter & Parsley
  • Pumpkin Hummus
  • Confit Bell Peppers
  • Pickled Fennel
  • Seeds Salsa
 
Course · Main Course
Cuisine · middle eastern

Roasted Stuffed Eggplant with Tahini & Pomegranate

Tender roasted eggplant rolled around a warmly spiced filling, drizzled with tahini and scattered with jewel-like pomegranate seeds. A stunning centrepiece for the holiday table.
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Servings: 25 people
Ingredients Method

Ingredients  

EGGPLANTS

  • 4 large eggplants
  • salt | for sweating
  • olive oil | for roasting

SPICED FILLING

  • 300 g plant-based mince powder
  • 600 ml water
  • 50 ml olive oil
  • 3 onions | chopped and caramelised
  • 2 tbsp tomato paste
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tsp cinnamon
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 corn cobs | grilled and kernels removed

TO SERVE

  • tahini | for drizzling
  • pomegranate seeds
  • fresh parsley | chopped

The Method 

  1. Wash the eggplants and slice lengthwise into 0.5 cm thick slices.
  2. Toss the slices generously with salt and leave in a colander for 30 minutes to draw out moisture.
  3. Pat the eggplant slices dry with a clean cloth.
  4. Preheat oven to 180°C. Arrange eggplant slices on baking trays and drizzle with olive oil.
  5. Roast until halfway baked and soft enough to roll, about 15–20 minutes. Set aside to cool slightly.
  6. For the filling, combine the plant-based mince powder with water and olive oil in a mixing bowl.
  7. Add the caramelised onions, tomato paste, cumin, coriander, cinnamon, salt, pepper and grilled corn kernels. Mix thoroughly.
  8. Place a spoonful of filling at one end of each eggplant slice and roll up tightly.
  9. Arrange the rolls seam-side down in a baking dish. Bake for 15–20 minutes until heated through.
  10. Drizzle generously with tahini and scatter with pomegranate seeds and fresh parsley before serving.

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Course · Main Course
Cuisine · middle eastern

Bulgur with Butter & Parsley

Fluffy, nutty bulgur wheat finished with melted butter and fresh parsley. A simple but satisfying base that soaks up sauces and balances richer dishes on the holiday table.
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Servings: 25 people
Ingredients Method

Ingredients  

BULGUR

  • 1.2 kg bulgur wheat
  • 4.4 l vegetable stock
  • salt | to taste

TO FINISH

  • 250 g vegan butter
  • 1 large bunch fresh parsley | finely chopped

The Method 

  1. Rinse the bulgur wheat thoroughly under cold running water.
  2. Bring the vegetable stock to a boil in a wide, heavy-bottomed pot.
  3. Add the bulgur and a generous pinch of salt. Stir once.
  4. Reduce heat to low, cover and cook until all liquid is absorbed and bulgur is tender, about 15–20 minutes.
  5. Remove from heat and let rest, covered, for 5 minutes.
  6. Add the vegan butter and fluff with a fork until the butter is melted and distributed evenly.
  7. Fold in the chopped parsley and adjust seasoning to taste.
  8. Serve warm as a base for the stuffed eggplant and other main dishes.

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Course · Main Course
Cuisine · middle eastern

Pumpkin Hummus

A silky, golden hummus with the natural sweetness of roasted pumpkin. Warm spices like cumin and smoked paprika give depth, while a hint of cayenne adds gentle warmth.
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Servings: 25 people
Ingredients Method

Ingredients  

HUMMUS

  • 4 cups chickpeas | soaked overnight and cooked until soft
  • 1 small pumpkin | steamed until tender
  • 1 1/3 cup tahini
  • 2 lemons | juiced
  • 4 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 1 tbsp cayenne pepper
  • salt | to taste
  • ice | for blending

TO SERVE

  • extra virgin olive oil
  • smoked paprika | for dusting
  • toasted seeds | optional

The Method 

  1. Drain and rinse the cooked chickpeas.
  2. Steam or roast the pumpkin until completely tender, then remove the skin.
  3. Add chickpeas, pumpkin, tahini, lemon juice, cumin, smoked paprika, cayenne and salt to a food processor.
  4. Add a few ice cubes to help create a silky texture.
  5. Blend on high until completely smooth, scraping down the sides as needed. This may take several minutes.
  6. Taste and adjust seasoning, adding more lemon juice, salt or spices as desired.
  7. Transfer to a serving bowl and create a well in the centre with the back of a spoon.
  8. Drizzle generously with extra virgin olive oil and dust with smoked paprika.
  9. Serve at room temperature with warm bread or as part of the holiday spread.

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Course · Main Course
Cuisine · middle eastern

Confit Bell Peppers

Silky, sweet peppers slowly cooked in olive oil until meltingly tender. Garlic and fresh marjoram infuse the oil, creating a luscious side dish that brightens the holiday spread.
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Servings: 25 people
Ingredients Method

Ingredients  

CONFIT PEPPERS

  • 1 cup olive oil
  • 8 red bell peppers | stemmed seeded and thinly sliced lengthwise
  • 8 yellow bell peppers | stemmed seeded and thinly sliced lengthwise
  • 2 bulbs garlic | cloves separated and thinly sliced
  • 4 tbsp fresh marjoram | finely chopped
  • sea salt | to taste
  • freshly ground black pepper | to taste

The Method 

  1. Heat the olive oil in a large, wide sauté pan over medium-low heat.
  2. Add the sliced red and yellow peppers, garlic, marjoram, salt and black pepper.
  3. Toss everything together to coat evenly in the oil.
  4. Cook slowly for 25–30 minutes, tossing frequently.
  5. The peppers should become very soft, silky and slightly caramelised but not browned.
  6. Adjust seasoning to taste.
  7. Serve warm or at room temperature. The confit peppers can be made ahead and gently reheated before serving.

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Course · Main Course
Cuisine · middle eastern

Pickled Fennel

Crisp, anise-scented fennel in a fragrant brine of star anise, orange peel and fennel seeds. A bright, refreshing counterpoint to the rich dishes on the holiday table.
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Servings: 25 people
Ingredients Method

Ingredients  

BRINE

  • 3.5 l apple cider vinegar
  • 2 l water
  • 4 cups white sugar
  • 240 g salt
  • 4 tsp fennel seeds | lightly crushed
  • 3 tbsp black peppercorns
  • 16 star anise
  • 2 whole oranges | peel only

FENNEL

  • 8 large fennel bulbs | trimmed and thinly sliced

The Method 

  1. In a large pot, combine the fennel seeds, star anise, peppercorns, apple cider vinegar, water, sugar, salt and orange peel.
  2. Bring to a boil, stirring until the sugar and salt dissolve completely.
  3. Reduce the heat and simmer for 5 minutes to infuse the aromatics.
  4. While the brine simmers, thinly slice the fennel bulbs using a mandoline or sharp knife.
  5. Place the sliced fennel into clean, sterilised jars.
  6. Pour the hot brine through a fine mesh sieve over the fennel, ensuring it is fully submerged.
  7. Run a spoon around the inside edge of each jar to release any trapped air bubbles.
  8. Seal the jars tightly and let cool to room temperature.
  9. Refrigerate for at least 24 hours before serving to allow the flavours to develop.
  10. The pickled fennel will keep refrigerated for up to 2 weeks.

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Course · Main Course
Cuisine · middle eastern

Seeds Salsa

A crunchy, aromatic topping with toasted seeds, crispy capers and tart cranberries. The vadouvan spices add warmth and complexity, making this the perfect finishing touch for the holiday spread.
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Servings: 25 people
Ingredients Method

Ingredients  

  • SEEDS SALSA
  • 1 cup neutral oil
  • 100 g capers | drained
  • 1/4 cup vadouvan spices
  • 100 g dried cranberries
  • 1 lemon | zested
  • 1 cup roasted pumpkin seeds
  • 1/2 cup sesame seeds
  • 1/2 cup buckwheat groats

The Method 

  1. Heat the oil in a heavy-bottomed pan over high heat until it just begins to smoke.
  2. Carefully add the capers and vadouvan spices. Stand back as the oil may splatter.
  3. Let the mixture cook for 5 minutes, stirring occasionally, until the capers are crispy and the spices are fragrant.
  4. Remove from heat and add the dried cranberries, lemon zest, pumpkin seeds, sesame seeds and buckwheat.
  5. Stir everything together while still warm so the flavours meld.
  6. Let cool to room temperature. The salsa will become crunchier as it cools.
  7. Store in an airtight container at room temperature for up to 1 week.
  8. Spoon over the stuffed eggplant, hummus or any dish that needs texture and brightness.

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🍮 Dessert

Two elegant desserts that capture the essence of winter: a stunning pear frangipane tart with silky cashew cream, accompanied by a rich apple cider ginger caramel. These dishes teach patience with reductions, working with nut-based creams and building layered pastry.

  • Spiced Pear & Walnut Frangipane Tart with Vanilla Bean Cashew Cream
  • Apple Cider Ginger Caramel
 
Course · Dessert
Cuisine · middle eastern

Spiced Pear & Walnut Frangipane Tart with Vanilla Bean Cashew Cream

An elegant tart with a nutty almond crust, silky vanilla cashew cream and beautifully arranged spiced pears. A showstopping finale for the holiday table.
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Servings: 25 people
Ingredients Method

Ingredients  

ALMOND CRUST

  • 1.5 cups coconut sugar
  • 6 cups almond flour
  • 1/5 cup polenta
  • 1.5 cups chickpea flour
  • 1 tsp salt
  • 1.5 cups vegan butter | melted
  • 3 tbsp water

VANILLA CASHEW CREAM

  • 9 cups raw cashews | soaked 4–6 hours or boiled for 15 minutes
  • 2 cups plain soy milk
  • 1.5 cups rice syrup
  • 2 tbsp vanilla extract

SPICED PEAR TOPPING

  • 12 firm medium pears
  • 1 cup cane sugar
  • 1 tbsp ground cinnamon

TO FINISH

  • sliced almonds | for sprinkling

The Method 

  1. Preheat your oven to 160°C.
  2. For the crust, combine the coconut sugar, almond flour, polenta, chickpea flour and salt in a medium bowl.
  3. Pour in the melted vegan butter and water. Stir until all ingredients are combined.
  4. Press the mixture firmly into a lightly greased round tart pan with a removable bottom.
  5. Bake for 10 minutes until lightly set. Remove and let cool slightly, leaving the oven on.
  6. For the cashew cream, drain the soaked cashews and add to a high-speed blender with soy milk, rice syrup and vanilla extract.
  7. Begin blending, then increase to high speed and blend for 5–10 minutes until completely smooth with no lumps.
  8. Pour the cashew cream into the pre-baked crust and spread evenly. Set aside.
  9. Peel, core and thinly slice the pears. Arrange them in overlapping circles on top of the cashew cream.
  10. Mix the cane sugar and cinnamon together and sprinkle generously over the pears.
  11. Bake for 20–25 minutes until the pears are fork-tender and lightly caramelised.
  12. Let cool before sprinkling with sliced almonds. Serve with apple cider ginger caramel.

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Course · Dessert
Cuisine · middle eastern

Apple Cider Ginger Caramel

A rich, glossy caramel made from reduced apple cider with warming ginger. Perfect drizzled over the pear tart or served alongside as a luxurious sauce.
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Servings: 25 people
Ingredients Method

Ingredients  

CARAMEL

  • 500 ml sweet apple cider
  • 500 ml apple juice
  • 1/3 cup coconut sugar
  • 1/2 cup cane sugar
  • 1/2 tsp salt
  • 1 cup oat cream
  • 1 tsp ginger powder

The Method 

  1. Pour the apple cider into a heavy-bottomed pot and bring to a boil.
  2. Lower the heat to medium or medium-low and let it gently bubble until reduced to about 1/2 cup. This takes 30–60 minutes.
  3. Stir occasionally and watch carefully near the end to prevent burning.
  4. Strain the reduced cider through a fine mesh sieve into a clean pot.
  5. Add the coconut sugar, cane sugar, salt, ginger powder and oat cream. Stir to combine.
  6. Bring the mixture back to a boil over medium heat.
  7. Reduce heat to medium-low and cook, stirring occasionally, until the caramel thickens slightly.
  8. Remove from heat. The caramel will continue to thicken as it cools.
  9. Serve warm or at room temperature. Store refrigerated and gently reheat before serving.

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🧑‍🍳 Cooking Tips for Holiday Menus

Use these prompts with students as they cook or during reflection after service.

  • Prep ahead strategically: Pickled fennel, vegan feta and cashew cream can all be made a day or two in advance. Use this to reduce stress on service day.
  • Balance the spread: Taste all components together before service. The table should offer creamy, crunchy, sweet, acidic and savoury elements in harmony.
  • Respect the caramelisation: Take time to properly roast parsnips, caramelise onions and confit peppers slowly. Rushing these steps loses depth.
  • Finish with brightness: Pomegranate seeds, fresh herbs and a squeeze of lemon at the end lift rich dishes and keep the palate fresh.
  • Plate with intention: Holiday meals are visual celebrations. Use colour contrast, height and garnishes to make each dish feel special.

✅ Closing Note

This menu is a framework rather than a script. Use the written recipes as guidance, then encourage students to taste, adjust and make notes as they go. The aim is to understand how festive flavours are built and balanced so they can recreate and adapt these dishes confidently in future services.