Hosting an Exquisite Easter Lunch

Menu

For an unforgettable Easter lunch, I have curated a menu that blends tradition with creativity:

🥖 Challah with Za’atar Dipping Oil – A fragrant, herby start to the meal, rich in biblical history.

🥩 Rosemary & Lemon Lamb B’stilla – A nod to North African flavours, wrapped in crisp pastry and infused with aromatic spices.

🍠 Sticky Roasted Sweet Potatoes – Caramelized to perfection, balancing sweet and savoury notes.

🌽 Corn & Apple Salad – A refreshing contrast, bringing crunch and brightness to the table.

🍫 Gooey Chocolate & Tahini Pudding – A decadent dessert with a Middle Eastern twist.

🍷 Wine Pairing: Serve your lunch with the best quality red wine you can afford. I chose Anthonij Rupert Optima 2020—its depth and richness complement the flavours of the meal beautifully. Shop the wine here.

How to Set a Beautiful Easter Lunch Table

Setting a table is about creating an atmosphere that invites conversation and connection. I begin by embracing autumnal colours, rich textures, and meaningful elements:

🌿 Grace Tablecloth – This tablecloth represents the essence of Easter. Purchase yours here.

🕊️ Pure Linen – Representing the linen that wrapped Jesus, bringing a sense of reverence to the table.

🌱 Deep Olive Green Napkins – Symbolizing peace and renewal.

🌿 Wreath Napkin Holders – I made mini wreaths from fresh greenery, tied with a deep red velvet ribbon to represent the blood of Jesus. A small cross made from cinnamon sticks adorns each wreath, as cinnamon holds biblical significance.

🍇 Centre piece: A bountiful display of grapes, figs, and olive branches, rich in spiritual meaning.

🕯️ Deep Red Candles – Adding warmth and depth to the setting.

🌸 Floral Cloud Arrangement – A dramatic overhead arrangement that ties all the table colours together.

How to Make a Cloud Flower Arrangement

A flower cloud is an ethereal way to elevate your Easter table setting. Here’s how I created mine:

Materials Needed:

• A wire or mesh frame
• Fresh flowers in autumn tones (roses, tulips, eucalyptus, olive branches)
• Floral foam or moss
• Florist wire

Steps:

1. Secure your frame – Use a sturdy base that can be hung above the table.
2. Soak floral foam – Attach it to the frame with wire.
3. Start with greenery – Build the base with olive branches and eucalyptus.
4. Layer in flowers – Arrange in clusters for a natural, airy look.
5. Balance color and texture – Use a mix of soft blooms and structural elements.
6. Adjust and refine – Step back and tweak to ensure an even, cloud-like effect.

A Thoughtful Guest Gift

Each guest received a beautifully wrapped Rosemary & Lemon Soap from The King’s Daughter. This gift adds a personal, luxurious touch to the celebration.

Recipes

Rosemary Lamb b’stilla

Ingredients

• 2 Brown onions
• A handful Fresh Parsley
• 1 sprig rosemary
• 3 tbsp Olive Oil
• 500g Lamb shoulder cubes
• 2 tsp Ground Cinnamon
• 2 tsp Ground Ginger
• Or use 1 Tablespoon Chai spice blend
• 2 ½ tsp Ras el hanout
• ¼ tsp Cayenne Pepper
• 2 tsp turmeric or turmeric spice blend
• 1 tsp Sea Salt
• 450ml Water
• 150g Pistachios
• 12 sheets phyllo pastry
• 120g Butter

Sugar Sprinkle

• 2 TBS Sugar
• 1 Orange or Lemon Zested
• 1 Sprig rosemary or thyme

Method

• Preheat the oven to 230°C.
• Chop the onion, parsley and rosemary
• Heat 2 tablespoons of oil in a large saucepan then brown the lamb until golden. Add the onion, parsley and rosemary to the lamb along with the cinnamon, ginger, 2 teaspoons of ras el hanout, cayenne, saffron and salt.
• Sauté for 2 minutes then add the water and simmer for 30-45 minutes or until the lamb is soft.
• Allow to cool.
• Shred the lamb. If the sauce in the pan is not thick, reduce it over a low heat. Mix the shredded lamb into the sauce.
• To assemble the pie, brush 6 sheets with melted butter and lay them on top of each other. Arrange at the bottom of a shallow 30cm round, non-stick baking dish.  Spread the shredded lamb over the pastry. Brush the remaining sheets with melted butter, take each sheet and crinkle it from the long end to the other long end, placing them into a circle on top of the pie. Repeat until the top part of the pie is covered.
• Bake for 30 minutes. While baking prepare the rosemary sugar mixture by missing the sugar, chopped rosemary and zest of an orange or lemon.
• Remove the b’stilla from the oven. Sprinkle the rosemary sugar over the hot pie.

Sticky roasted sweet potatoes

Ingredients:

• 1 kg baby sweet potatoes
• 2 TBS olive oil
• 1 TBS fresh ginger, chopped
• 1 TBS fresh garlic, chopped
• 1 TBS fresh chili, chopped
• 2 TBS sesame oil
• ¼ cup soy sauce
• 3 TBS sesame seeds, roasted
• Handful fresh rocket
• Handful fresh coriander, chopped
• 3 – 4 spring onions, chopped

Instructions:

• Pre-heat oven to 200C.
• Lay the sweet potatoes onto a roasting tray, drizzle with olive oil and season with salt and pepper.
• Roast for 30 min. Mix the ginger garlic, chili, sesame oil, soy sauce and 2 TBS sesame seeds.
• Pour over the sweet potatoes and roast for another 15 min until tender.
• Just before serving mix through the rocket, coriander and spring onions. Sprinkle with the sesame seeds.

Corn & Apple Salad

Ingredients:

Dressing

• ½ cup extra virgin olive oil
• 3 tablespoons lime juice
• 2 teaspoons honey
• ½ cup fresh cilantro, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons chives, chopped
• 1 small shallot, chopped
• 1 clove garlic, grated
• salt and black pepper
• chili flakes

Salad

• 3 cups cooked quinoa
• 4 grilled or roasted corn, kernels cut off the cob
• 2 apples, diced
• 1 cup cherry tomatoes, halved
• 100g sugar snaps
• 2 avocados, chopped
• 2 tablespoons pickled jalapeños
• 2 circles feta cheese, crumbled

Instructions:

• To make the dressing. Combine all ingredients in a blender or food processor. Pulse until well combined. Season with salt and pepper.
• In a large salad bowl, toss together the quinoa, grilled corn, sugar snaps, peaches, tomatoes, avocado, jalapeños, and feta cheese.
• Pour over the dressing and toss well.

Gooey Chocolate & Tahini pudding

Ingredients:

• 4 medium ripe bananas, peeled
• 125ml oil
• 100g tahini, at room temperature
• 100g Greek-style yoghurt, at room temperature
• 2 large eggs, at room temperature
• 200g dark brown sugar
• 2 tsp vanilla extract
• 125ml Flour
• 4 TBS cocoa powder
• 1 tsp bicarbonate of soda
• ¼ tsp fine sea salt
• 200g dark chocolate chips

To serve

• 4 tsp tahini
• 250ml cream
• 2 TBS Honey
• White candy easter eggs broken into pieces

Instructions:

• Preheat the oven to 180C.
• Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla.
• Whisk the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. Fold in the chocolate chips. Pour into a 45cm x 45cm baking dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten center or not. Once it’s out of the oven, leave to stand for 5–10 minutes.
• Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of honey. Cut into blocks, pack them into a tower, sprinkle some gold dust and the broken candy easter eggs. Serve with the tahini cream.

The Heartbeat of the Home: The Easter Table

The table is where stories are shared, traditions are honoured, and love is expressed. Easter is the perfect time to gather, reflect, and celebrate the gift of togetherness.

By incorporating symbolism, meaningful elements, and exquisite flavours, your Easter lunch can be a beautiful experience that lingers in the hearts of your loved ones.

Products I Used for My Easter Table

🥖 Olive Oil – A biblical symbol of anointing and blessing.

🌿 Za’atar – A Middle Eastern spice blend deeply rooted in tradition. Shop here

🕊️ Grace Tablecloth – The foundation of the table’s beauty. Shop here.

May your Easter table be a reflection of love, faith, and the joy of gathering. Happy Easter! 🕊️🍷