A Taste of European Christmas at The Last Supper

This Christmas Eve, our tables were dressed in nostalgia, story-filled recipes, and a little touch of Monica’s German heritage.

So many of you asked for the recipes, so here’s the full menu from the night, along with the dishes that made it magical.

Entrée (shared for the table)

• Rollmops: https://www.woolworths.com.au/shop/productdetails/41491

• House focaccia: https://www.pastapartiesdarwin.com.au/post/focaccia

• Pickles

• Mushroom pâté: https://www.wandercooks.com/mushroom-pate/

• Salami

Mains

• Baked ham - From B'Rad BBQ

• Local sausages - From Palmerston Quality Meats

• Helga’s German potato salad (a crowd favourite from Monica’s mum)*

• Red cabbage: https://tastesbetterfromscratch.com/german-red-cabbage/ - I didn't add cloves

• Green bean salad: From a cookbook, but it's cooked green beans with a vinegarette

• Cucumber salad: https://platedcravings.com/german-cucumber-salad-recipe/#wprm-recipe-container-5406

• Pork belly

Dessert

• Bethmännchen (German marzipan cookies): https://veggiedesserts.com/german-bethmannchen-marzipan-cookies/

• Lebkuchen: https://www.abeautifulplate.com/lebkuchen-cookies/

• Vanillekipferl (vanilla crescent cookies): https://platedcravings.com/german-christmas-baking-vanillekipferl/

• Stollen: https://www.daringgourmet.com/stollen-german-christmas-bread/#recipe - I leave out the marzipan and swap the raisins for mango

Drinks

And of course… our house mulled wine 🍷Recipe base from Gimme Some Oven:https://www.gimmesomeoven.com/mulled-wine-recipe/

We loved celebrating Christmas Eve the European way with you. We hope you have a wonderful 2026.

*Helga's famous potato salad

Method

1. Two nights before serving

   • Boil the potatoes until tender.

   • Let them cool completely in the fridge overnight.

2. The next day

   • Cut the cold potatoes into chunky pieces.

   • Add cubed tomato, cubed gherkin (Globus from Woolies - keep the juice), and finely chopped red onion to a large bowl.

3. Make the dressing

   • Keep the pickle juice from the Globus jar.

   • In a jar or bowl, shake/whisk together:

     • Pickle juice

     • Whole-egg mayonnaise

     • Salt & pepper

     • Remaining dill

4. Combine

   • Pour the dressing over the potato mix.

   • Toss gently so everything gets coated.

5. Marinate

   • Refrigerate overnight

6. Serve