Australian Chef Sarah Wilson says “ I love this sugar-free parfait - in part because it can be prepared (mostly) in advance, it's lush-but-light, looks spectacular and is really rather nutritious. So much so, it's even healthy enough to have as a Christmas brunch meal. Christmas doesn't have to be a sugar-laden, toxic affair and a heavy, hot Holiday meal doesn't have to be finished off with a dried fruit-laden pudding. Dried fruit is up to 70 per cent sugar and a slice of Christmas cake or pudding can contain 5-6 teaspoons of sugar per serve!"
"My traditional holiday dish to make and eat with my family is Sukiyaki, which is a one-pot soup or stew that is usually cooked at the table as you eat with family and friends. The typical ingredients are beef, vegetables, and tofu,, which are simmered at the table in a shallow iron pot of soy sauce, sugar, and mirin. On Christmas night, my family would get together and eat Sukiyaki which is always a great memory for me. When I was little, beef was really expensive, so my sister and I would always fight over the beef in the dish! It's funny to look back on now, and eating Sukiyaki with my family is one of my fondest memories."
Christmas Eve: Preheat oven to 120degrees C. To make the meringues, beat egg whites and salt in a bowl to stiff peaks. Add the syrup and beat a little more. Then gently fold in the shredded coconut. Form into 12 rough balls and place on a baking tray lined with baking paper and bake for 30 mins.
Reduce oven temp to 95 degrees C and bake for another hour until balls are chewy. Bake for longer if you like them crispy. Remove from oven and let cool completely before removing them from the parchment paper. Store in an airtight container overnight. Meanwhile, place coconut cream in the fridge. And make a simple coulis by bringing the berries and the stevia to a gentle boil, breaking berries up with a wooden spoon and reducing for a few minutes until a syrup-like consistency. Store in the fridge overnight in a non-metallic container.
Christmas Day: Take your 12 meringues, crumble roughly and set aside. Whip the coconut milk/cream and yoghurt with a pinch of salt until it’s thicl. Now, divide the meringue chunks (reserving a few for topping) into the bottom of 8 glasses (mugs or cocktail stems could also work). Divide three-quarters of the berries between the 8 glasses , then place a big dollop of cream on top. Then top with a few exra berries and the remaining meringue chunks.