Yet to sort your Christmas menu? Don’t stress. The country’s leading kitchen talent are here to help you create show-stopping festive centrepieces. We’re talking turkey, ham, duck and seafood — all dressed up for the occasion.
From glam hams by Analiese Gregory and Victor Liong and Heston Blumenthal’s turkey feast to Danielle Alvarez’s sensational slow-cooked ocean trout and Dan Hong’s finger-licking XO mud crab to vegetarian mains and left-of-field centrepieces that may well become the new fan-favourites. One thing is for certain: these best Christmas mains will delight and dazzle.
These are the best Christmas mains that will be talked about long after they’ve been devoured.
Chefs’ best Christmas mains to cook in 2024
Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
Kylie Kwong: Caramelised pork belly with Chinese coleslaw
Chinese-style pork belly is always a crowd-favourite — and Kylie Kwong’s rich caramelised pork belly with Chinese coleslaw is no exception.
Ben Williamson’s harissa chicken, smoked labne and charred lime
The smoke-kissed chook from Brisbane’s Agnes restaurant.
Whole snapper with orange and pistachio sauce
Fish, orange and pistachio may seem like an unlikely combination, but Brigitte Hafner’s touch makes this dish magical.
Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves
Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.
Nik Hill’s cauliflower cheese tart
The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.
Sean Moran’s famous roast chicken with bread sauce
Leave your other roast chicken recipes at the door. This is the best recipe for the perfect roast chook.
Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Stephanie Alexander’s turkey roll with sour cherry relish
This dish may take some time but it’s ultimately worth it for the end result.
Analiese Gregory’s whiskey-glazed ham with preserved cherries
A lick of whiskey goes a long way.
Jacqui Challinor’s roast pork shoulder with ajo blanco
If pork and crackling are your Christmas essentials, this dish will tick all the boxes.
Liberté’s garlic prawns with chilli and Thai basil
A tried-and-true combination.
O Tama Carey’s Sri Lankan crab curry
“This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating,” says Carey.
Ben Russell’s roasted mustard-glazed duck with peach, fennel and almond salad
Try a classic mustard glaze on roast duck and unlock whole new levels of flavour. Aria Brisbane’s Ben Russell leads the way.
Danielle Alvarez’s summer vegetable tian
It works as a delicious side or can hold its own as main.
Dan Hong’s mud crab with XO sauce
Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.
Jeremy Strode’s roast goose breast
Australian Gourmet Traveller recipe for roast goose breast by Jeremy Strode.
Heston Blumenthal’s roast turkey and gravy
Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.
Duck with orange and quatre épices
What could be better than duck and orange?
Fleet’s whisky-and-honey-glazed ham
A must for the Christmas table.
Kylie Kwong’s deep-fried chicken with finger-lime sauce
“Lemon chicken is one dish I don’t look back at with nostalgia – there’s no love lost there,” says Kylie Kwong. “This is my interpretation, which steers well clear of the processed sauces from a jar.”
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Victor Liong’s char siu-glazed leg ham
Lee Ho Fook chef Victor Liong’s ham glaze delivers all the flavours of char siu pork you know and love with a side of Christmas cheer.
Andrew McConnell’s roast goose with prunes, port and walnuts
Go all out this Christmas with roast goose – it’s worth the investment.
Jock Zonfrillo’s roast turkey with native herbs and spices
Give the Christmas classic of roast turkey an Australian twist with this recipe by Orana chef Jock Zonfrillo.
Paul Carmichael’s curried lamb leg
Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg “until it falls off the bone.” It’s as excellent as it sounds.
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