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Article: Christmas Sides


Christmas Sides


"I like to keep it light and fresh with the sides so you can eat as much turkey, and ham as you like! Summer tomatoes are one of my favourite ingredients, very simple salads but absolutely delicious!" Chef Kim Brennan

Recipes by Chef Kim Brennan, Art Direction Kara Pinakis, Styling and Shooting Hayley Paterson


Fennel, Orange, Rocket Salad
With Mint & Feta



Serves 4 as a side dish

1ea large fennel

1 banana shallot sliced

2 oranges, segmented

1 Lebanese cucumber, sliced

250g rocket and spinach leaves

1 Small bunch mint roughly chopped

1 Small bunch parsley roughly chopped

3T White balsamic vinegar

3T extra virgin olive oil

Sheep’s feta to garnish



Wash and slice up the fennel nice and thin, add to mixing bowl.

Add sliced shallot, cucumber, rocket leaves, spinach, orange segments, parsley and chopped mint.  Toss to combine.

 For the dressing combine 3T white balsamic, 3T extra virgin olive oil – if feta is marinated in olive oil I like to use some of this in dressing as well, add salt and pepper to taste and mix well. 

Toss all together just before serving, top with feta cheese. 

 Seen here in our Dune Large Bowl paired with Salt salad servers.



Panzanella Salad



2ea banana shallots sliced

2ea cloves garlic

1kg mixed heirloom or ox heart tomatoes, room temperature and ripe

1 small sourdough for croutons

150ml extra virgin olive oil – extra to coat croutons

75ml red wine vinegar or white balsamic

Bunch of fresh basil

Small bunch flat leaf Italian parsley



First step is make croutons, cut up an old loaf of sourdough into bite sizes croutons, toss in a bowl with loads of extra virgin olive oil and season well with salt and ground black pepper.

Spread onto baking tray and bake in oven 160 degrees until golden brown.
Leave to cool while you make the rest of salad.

Into large bowl add sliced shallot, sliced garlic; add some salt, pepper, and vinegar.

Next, cut up ox heart tomatoes or heirloom tomatoes, the best ripe, room temperature tomatoes you can get.

Roughly chop herbs and add to tomatoes.

Add in the croutons and stir to combine really well.

Add extra virgin olive oil, taste to check seasoning.

Serve straight away or in couple of hours when the croutons soak up all juices from tomatoes and the vinegar and olive oil.


Seen here in our Dune Medium Bowl paired with Salt salad servers.



Cooked Prawns With
Spiced Mary Rose Dipping Sauce


Dipping Sauce

200ml best mayonnaise

2T tomato ketchup

1T horseradish cream

1T franks hot sauce

Lemon juice

Salt and ground black pepper



Mix all ingredients together and serve with prawns cooked to your liking!

 See here in our Large Midnight Bowl with X-Small Dune for dipping.


At Styleware HQ, while we love these recipes for the Festive Season, we will definitely be munching on them all Summer long. For the perfect drink pairing the wonderful Sophie from The Wine Merchant has suggested the following: “Suavia ‘Monte Carbonare’ Garganega. Lovely and fresh with enough complexity to hold your interest but not too much over-power the dish.”


Linen Tablecloth and Napkins Amara Stitch in Cool Grey, Flou. All other props stylists own.



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