MY JOURNEY with Champagne started at the very unripe age of only a few days old. It’s a tradition in my family to celebrate the arrival of a newborn with a beautiful bottle. My very proud father popped the cork, presented the first glass to my mother, then gently dipped his pinkie in the Dom, touching a drop to my lips. A stylish way to welcome me into the world, if I may say so myself! Perhaps that’s why Champagne remains my favourite drink to this day.
Beyond Champagne itself, there’s a whole effervescent universe waiting to be explored. From New Zealand’s incredible sparkling wines made using the same méthode traditionnelle, to crisp Spanish cava and even Italy’s playful prosecco. All diverse. All divine. In this column, I’m diving into some delicious bubbly recipes that will make a stunning addition to your Christmas table. So raise a glass, savour the moment, and have a very merry and safe festive season.

1. Asparagus Prosecco Risotto Fry a chopped shallot, ½ chopped onion, 4 minced garlic cloves and 1½ cups finely chopped asparagus in 2 tablespoons olive oil and 2 tablespoons butter until tender. Add 1 cup arborio rice (we used Ferron from Sabato). Cook until the edges of the rice are translucent. Add ½ cup prosecco, simmer until absorbed. Gradually stir in 1 litre chicken (or vegetable) stock until the rice is creamy and al dente. Finish with 1 cup grated parmesan, 1 teaspoon lemon zest, 1 tablespoon lemon juice and season to taste. Top with chopped parsley and chives.

2 This Champagne Mustard Cream Sauce is the perfect match for your Christmas Champagne ham. Fry a finely chopped shallot and 3 minced garlic cloves in 2 tablespoons butter. Add ½ cup Champagne and bring to a simmer. Whisk in ½ cup fresh cream, 2 teaspoons Dijon mustard, 2 teaspoons wholegrain mustard, ¼ teaspoon brown sugar and some finely chopped thyme and parsley. Season to taste. Simmer for 5–10 minutes until slightly thickened. Serve warm.

3 Light and delicate, Cava and Citrus Fennel Salad does double duty on your Christmas table as both a refreshing palate cleanser and a vibrant pop of colour. Thinly slice 1 large fennel bulb and 4 ‘Cherry Belle’ radishes (use a mandolin if possible) and segment 1 orange and 1 grapefruit. Arrange on a large serving platter. Whisk together 2 tablespoons olive oil, 3 tablespoons cava, 1 tablespoon white wine vinegar and 1 teaspoon honey, season to taste and drizzle over the salad. Garnish with nasturtium and diced fennel fronds.

4 For a fun, festive summery treat, this Kiwi Christmas Sparkling Spider is an adult twist on the nostalgic spider crossed with the classic pav! Place 2 scoops of any berry gelato (We used PURE New Zealand Boysenberry Gelato) into a coupe glass and slowly pour in 1 cup chilled sparkling rosé. Sprinkle with crushed meringue, diced kiwi fruit and any other seasonal fruit you fancy. Top with fresh mint leaves.

5 Looking for a sophisticated gourmet gift to bring to your Christmas or New Year’s festivities? How about a Bubbles & Blini Platter featuring a fine bottle of bubbly matched with New Zealand delicacies — blinis, Aoraki Cold Smoked Salmon with Blackcurrant and Kāmahi Honey, Caviar Club White Pearl Whitebait Caviar, capers, red onions, crème fraîche, dill, lemon slices and whatever else you fancy. This meaningful gift will kick off your celebrations in a very special way, while highlighting some of New Zealand’s finest foods.

Sofia Taquet is the creator of the Snapchat series Food with a View and the founder of @SkyFoody and @SkyFoodyNZ – digital presences celebrating authentic, diverse food-and-beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s rich gastronomic landscape and distinctive flavours. She was also recently named as one of Cuisine’s inaugural Taste Curators.