In episode two, A Contemporary Christmas, Lyndey offers a simple and stylish take on Christmas catering. This feast begins with three crowd-pleasing canapés: smoked duck with Christmas spiced pickled cherries; almond gazpacho with seared scallops and smashed broad bean, mint and feta on tortilla triangles. She prepares a spectacular BBQ seafood platter with chipotle mayonnaise and chimichurri sauce on the side. A stunning baked salmon fillet gets a makeover with salsa verde and there's an impressive standing rib of beef with spiced salted crust. To top it all off, a superb raspberry ripple nougat parfait and white chocolate and mascarpone mousse with sparkling shiraz syrup, for dessert.