FOR Mama Coco Cafe co-owner and chef Davy O'Rourke, a Christmas feast "is always about the brunch".

Combining a mix of fresh seafood and fruit salad, Mr O'Rourke said a Christmas Day brunch was easier to prepare for busy families on the go.

"The brunch itself relies on the quality of the seafood, but you can pick that up on Christmas Eve and the salads we'll just knock up in the morning," he said. "It's not too time consuming at all."

For last-minute shopping, Mr O'Rourke recommended Rusty's Market, which was open the day before Christmas.

"You can always get down there and get all the requirements for the salad," he said.

"There's lots of watercress and the peaches are delicious as well. "Families and Christmas are always a pretty stressful time, so ... get it out of the way nice and early in the morning.

Meanwhile, Mr O'Rourke will soon hand over the reins to partner and chef Lucy Proctor, so he can focus on opening new cafe The Clever Duck early next year.

Davy's Brilliant Brunch: Local seafood: Prawns, bugs, grilled fish and South Australian oysters Woodfired bread Peach salad with flame tree flowers, watercress, mint, sumacand labne Dessert:

Tropical Christmas pudding with caramelised mango cheek

Drinks: Champagne or pinot grigioLog on to cairns.com.auto download Mama Coco's Christmas recipes

RECIPE IDEAS

Peach salad with flame tree flowers, watercress, mint, sumac and labne

Salad Ingredients
- One bunch of watercress (picked and washed)
- Eight flame tree flowers (poicianna, picked and washed)
- 20 mint leaves
- One quarter spanish onion, finely sliced
- Five peaches cut into small wedges
- 120g labne

Dressing Ingredients
- Two peaches, peeled and sliced
- Three tablespoons of fresh lime juice
- Two tablespoons of honey
- One tablespoon of olive oil
- One quarter teaspoon of ground sumac
- One quarter teaspoon of Murray River salt

Method
- Process all dressing ingredients in a blender until smooth, stopping to scrape down sides
- Toss blended dressing in with salad ingredients, season with salt and pepper
- Serve with custard and mango cheeks

Tropical Christmas pudding with Caramelised Mango Cheek

Ingredients
- 100g dried dates, chopped
- 150g dried pineapple, chopped
- 150g dried paw paw, chopped
- 150g dried mango, chopped
- 50g Buderim ginger, chopped
- One granny smith apple
- 50ml ginger beer
- 50ml brandy
- 150g self-raising flour
- Three limes, fine zest
- Two teaspoons of mixed spice
- One teaspoon of nutmeg
- 175g butter
- 150g fresh white breadcrumbs
- Three eggs, lightly beaten
- 100g dark brown sugar

Method
- Place dried fruit, peel, apple, lime zest, ginger beer and brandy in a bowl. In another bowl sift flour, spices and pinch of salt.
- Melt butter in pan over medium heat. Cool slightly, add fruit mix, breadcrumbs, eggs, sugar and spiced flour. Mix well.
- Grease and line moulds, cover with pleated foil, secure with sting. Steam over medium heat for two to five hours depending on size of puddings.

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