Easter calls for a spread that brings everyone together. Whether it’s a big gathering or a relaxed brunch, this menu has you covered. Here’s your complete Easter brunch spread — one beautiful dish for every course.
1. Cranberry Mimosa Mocktail
Start your Easter brunch with a ruby-red sparkling mocktail that looks elegant and comes together in just five minutes.
Prep Time: 5 mins | Cook Time: None | Serves: 6
Ingredients
- Cranberry juice – 500ml, chilled
- Orange juice – 250ml
- Sparkling water or soda water – 500ml, chilled
- Ice cubes
- Fresh mint leaves, cranberries and orange slices – to garnish
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Method
- Pour cranberry juice and orange juice into a large pitcher and stir to combine.
- Just before serving, top up with chilled sparkling water and stir gently.
- Fill the glasses with ice, pour the mocktail over, and garnish with a sprig of fresh mint, cranberries and orange slices.
- Serve immediately and enjoy the compliments.
Pour, clink and let the Easter celebrations begin.
2. Prosciutto & Honeydew Bites with Balsamic & Black Pepper
An effortless no-cook appetiser, this pairing of sweet honeydew and delicate prosciutto with balsamic and black pepper is simple, elegant, and gone in minutes.
Prep Time: 10 mins | Cook Time: None | Serves: 6
Ingredients
- Honeydew melon – 1 medium, peeled and cut into wedges.
- Prosciutto (Ham) – 150g, thinly sliced
- Aged balsamic vinegar – 2 tbsp
- Freshly cracked black pepper – to taste
- Fresh mint leaves – to serve (optional)
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Method
- Wrap each piece of honeydew melon with a slice of prosciutto and arrange on a serving platter.
- Drizzle generously with balsamic vinegar.
- Finish with a generous crack of black pepper.
- Serve immediately at room temperature for the best flavour.
Elegant, effortless and gone before you know it — the mark of a truly great starter.
3. Pepper-Crusted Lamb with Roasted Vegetables
A true showstopper, this pepper-crusted lamb roasts to tender perfection with spring vegetables, impressive to serve yet surprisingly easy to make.
Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Serves: 6
Ingredients
- Leg of lamb – 1.5kg
- Coarsely cracked black pepper – 3 tbsp
- Garlic – 4 cloves, minced
- Fresh rosemary – 2 tbsp, finely chopped
- Olive oil – 2 tbsp
- Salt – to taste
- Carrots – 2, roughly chopped
- Zucchini – 2, sliced
- Red bell pepper – 1, chopped
- Yellow bell pepper – 1, chopped
- Red onion – 1, cut into wedges
- Olive oil for vegetables – 2 tbsp
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Method
- Preheat oven to 200°C. Mix cracked pepper, minced garlic, rosemary, olive oil and salt into a paste.
- Score the lamb leg all over and rub the pepper paste generously into every surface.
- Toss the vegetables in olive oil and season with salt and pepper. Spread in a large roasting tray.
- Place the lamb on top of the vegetables and roast for 1 hour and 15 minutes for medium, or until cooked to your liking.
- Rest the lamb for 15 minutes before carving and serve alongside the roasted vegetables.
Bring it to the table whole and let the anticipation do the rest.
4. Scalloped Potatoes with Leeks
A guaranteed crowd-pleaser, this creamy bake of potatoes and sweet leeks is rich, golden, and the perfect partner to pepper-crusted lamb.
Prep Time: 20 mins | Cook Time: 55 mins | Serves: 6
Ingredients
- Potatoes – 1kg, peeled and thinly sliced
- Leeks – 2, washed and thinly sliced
- Fresh cream – 300ml
- Milk – 150ml
- Garlic – 2 cloves, minced
- Cheddar or gruyere cheese – 100g, grated
- Salt, pepper and fresh thyme – to taste
- Butter – for greasing
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Method
- Preheat oven to 180°C. Grease a large baking dish with butter.
- Combine cream, milk and garlic in a jug and season well.
- Layer potato slices and leeks alternately in the dish, seasoning each layer lightly.
- Pour the cream mixture over the layers, ensuring it seeps through to the bottom.
- Top with grated cheese and bake for 50-55 minutes until golden, bubbling, and the potatoes are completely tender.
- Rest for 5 minutes before serving.
Golden, creamy and utterly irresistible — the side dish that always steals the show.
5. Chocolate Roulade
End on a high with this elegant chocolate roulade, a light, flourless sponge with whipped cream that’s indulgent, make-ahead, and perfect for effortless entertaining.
Prep Time: 25 mins | Cook Time: 20 mins | Serves: 8
Ingredients
- Dark chocolate (70% cocoa) – 175g, broken into pieces
- Eggs – 5 large, separated
- Castor sugar – 175g
- Cocoa powder – 2 tbsp, plus extra for dusting
- Fresh double cream – 300ml, whipped to soft peaks
- Icing sugar – for dusting
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Method
- Preheat oven to 180°C. Line a 33x23cm Swiss roll tin or any shallow, rectangular baking tray with baking paper.
- Melt chocolate in a heatproof bowl over simmering water. Allow to cool slightly.
- Whisk egg yolks and sugar until thick and pale, then fold in the melted chocolate and cocoa powder.
- In a separate bowl, whisk egg whites to stiff peaks and gently fold into the chocolate mixture in three stages.
- Pour into the prepared tin and bake for 18-20 minutes until just set. Cool completely in the tin covered with a damp cloth.
- Turn out onto a sheet of baking paper dusted with cocoa, spread generously with whipped cream and roll up carefully.
- Dust with icing sugar and refrigerate until ready to serve.
Dust with icing sugar, slice generously and take a moment to enjoy the silence that follows the first bite.
From the first sip of that sparkling mocktail to the last slice of chocolate roulade, this Easter brunch is designed to be savoured — and shared. Gather your ingredients, prep ahead, and simply enjoy the celebration.
Happy Easter! 🐣
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Everything seems to be in place for a perfect Easter🐰🥚🧺