Alicia Taylor
A Christmas spread needn’t be bound by tradition. For chef Danielle Alvarez, formerly of Sydney restaurant Fred’s, the familiar trimmings are an invitation to take things in a different direction, drawing on flavours and techniques from around the world while making the most of Australia’s summer produce.
Her menu moves from cherry and bourbon-glazed ham to roast duck prepared in the style of Peking duck, with crisp, burnished skin and a nectarine and mustard relish. Elsewhere, grilled scallops meet ’nduja and pineapple agrodolce, while a tomato and celery salad gets crunch from fried sourdough and a sharp, jewel-like lift from pomegranate. To finish, there’s an eggnog-inspired tres leches cake topped with fresh berries.
There’s a little planning involved, but much of it can be done ahead. The duck benefits from a day or two uncovered in the fridge, the ham glaze can be prepared in advance and the cake is best soaked overnight.
Without further ado, here’s how to cook like a top chef this Christmas.
Danielle Alvarez Christmas recipes 2026
A fresh, crunchy side to balance a festive spread.
A festive, rum-soaked dessert topped with fresh berries.
A sweet, spicy start to a festive feast.
A striking centrepiece with crisp skin and a tangy seasonal relish.
These cheesy potato stacks baked in a muffin tin are proof that good things come in small packages.
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