Bree James, Founder of PakMag

1 packet arrowroot biscuits
1 jar nutella
1 bag pretzels for antlers
1 bag mini marshmallows for whites of eyes
1 bag chocolate buds for eyes.
1 packet jaffas for nose

How to: Set up all ingredients in the order above for easy reach. Spread Nutella on biscuit then make the Rudolf face with Antlers, eyes, and a nose. Voilá! Awesome biscuits ready to go.

Matthew Calanna, Calanna Whole Health Pharmacy

1 cup water and 1 cup of rum/brandy
6 cups mixed fruit
2 cups brown sugar
4 tspns spice (combination of mixed spice, cinnamon, nutmeg and cloves)
300g butter
4 eggs
4 cups self-raising flour
2 tspns bicarbonate of soda

How to: Preheat oven to 180°c. Prepare a 23 cm square or round tin lined with baking paper. Place liquid, fruit, sugar and spices in a saucepan and let stand overnight. Add butter and soda; bring to the boil and stir for 3 mins. Remove from heat and allow to become cold. Stir in well beaten eggs and flour. Spoon into prepared tin. Bake for 65 mins in middle shelf of oven. Test in centre with a fine skewer. When cooked, skewer should be free from cake mixture. Allow to cool completely in tin.

Andrea Gregory, Catholic Education Diocese of Cairns

1kg scallops
2 cups dry white wine
90g butter
120g sliced mushrooms
8 chopped shallots
3 tbspns flour
1 1/3 tspn curry powder
2 tspns chopped parsley
1 cup cream
Fresh breadcrumbs
Extra butter
Grated cheese for topping

How to: Bring wine to boil, add scallops, reduce heat, simmer 3 mins.
Set aside, reserving liquid. Melt butter in separate saucepan, add shallots and mushrooms, sauté 5 mins. Add parsley, salt and pepper. Remove from heat, stir in combined curry powder and flour, cook a few mins. Off heat, gradually add 2 cups of reserved liquid. Return to heat, stir sauce until it boils and thickens. Add scallops and cream. Spoon into dishes. Melt a little butter in saucepan, add breadcrumbs, sauté ½ min. Sprinkle breadcrumbs and cheese over dishes. Brown in moderately hot oven or under moderate griller. Serves 8

Dr Bobby Griffin, Sunbird Orthodontics

2 tbsp medium oatmeal
300g fresh berries
A little caster sugar
350ml double cream
2 tbsp heather honey
2 – 3 tbsp whisky, to taste

How to: Spread the oatmeal out on a baking sheet and grill until it smells rich and nutty. Set aside to cool. Make a berry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Andrew Garbett, Harvey Norman

1 packet plain sweet biscuits
3 tblspns cocoa powder
1 cup desiccated coconut
1 can sweetened condensed milk
2-3 tblspns rum (optional)
1 cup extra coconut

How to: Finely crush biscuits in a food processor (or you could put them into a zip lock bag and crush with a rolling pin). Add cocoa power, 1 cup coconut, condensed milk and rum to crushed biscuits. Combine all ingredients well (you should end up with a stiff mixture). Take large teaspoons of mixture and roll into balls using your hands, then roll balls in extra coconut to coat. Place in a single layer on a baking sheet or shallow plastic container and put in freeze.

Recipe by Ashley Alexander @gatherandfeast, with thanks to The Source Bulk Foods

45g butter
150g coconut sugar
4 eggs
1 ½ tsp vanilla powder
50g spelt flour
1 tsp sea salt
350g dark chocolate
Extra butter for greasing
Cacao powder for dusting

How to: Preheat oven to 220°C. Grease 6 small pudding moulds with butter. Dust with a generous amount of cacao powder coating the inside of the moulds. Place moulds on baking tray. Melt chocolate and set aside to cool slightly. Mix the butter and sugar together until combined and beat the eggs in one at a time. Add vanilla and salt. Fold through the flour and then the melted chocolate. Divide mixture into prepared moulds. Bake for 10 mins. Remove from oven and let sit for one min. Turn out onto plates and serve immediately.