Australia’s top chefs share their showstopping Christmas mains

Analiese Gregory’s whiskey-glazed ham with preserved cherries

“Normally I’m a fan of the mustard, brown sugar and pineapple tradition, but I associate cherries with Christmas in Australia – it’s smack bang in the middle of cherry season,” says Gregory.

Jacqui Challinor’s roast pork shoulder with ajo blanco

Low and slow is the way Nomad’s Jacqui Challinor wins Christmas. Plus, as she says, “It isn’t Christmas without crackling.”

Liberté’s easy Christmas prawns (garlic prawns with chilli and Thai basil)

“This time of year is synonymous with the trusty prawn, and they’ve been making an appearance at our family Christmas for years when basil and chilli are also at their finest,” says Amy Hamilton, owner-chef at Liberté in Albany, WA.

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 the Lankan Filling Station chef-owner. “It’s relatively simple to make yet it has a complex flavour and also looks very impressive.”

Ben Russell’s roasted mustard-glazed duck with peach, fennel and almond salad

Why glaze a ham this Christmas when you can try a classic mustard glaze on roast duck and unlock whole new levels of flavour? Greca’s Ben Russell makes a good case.

Danielle Alvarez’s summer vegetable tian

This French-style casserole from Danielle Alvarez of Sydney’s Fred’s takes advantage of summer produce at its peak, with eggplant, tomatoes and zucchini. It’s a top-notch side, or can hold its own as a hearty vegetarian main.

Dan Hong’s mud crab with XO sauce

Dan Hong of Mr Wong loves nothing more than eating “beautiful Aussie mud crab” in the summer. Soon you will too.

Jeremy Strode’s roast goose breast

The late chef shared his favourite recipes for a Christmas lunch, English-style, back in 2014. “”I thought it might be nice to celebrate Christmas this year with one of my favourite birds – the good old goose,” said Strode. “I just love the extra flavour and richness you get with geese.”

Heston Blumenthal’s roast turkey and gravy

“Growing up, we always had roast turkey for the holidays and it has become not only a ritual but also a tried and true way to quickly get everyone around the table to celebrate,” says the British culinary wizard. “It wouldn’t be Christmas without it.”

Paul Carmichael’s curried lamb leg

“Mum would always whip up a leg of lamb basted in curry and it was so delicious. A version of this would find its way to our table during the year if someone slaughtered a lamb. But it was a staple at Christmas,” says the Momofuku Seiobo head chef and GT‘s Chef of the Year).

Fleet’s whisky-and-honey-glazed ham

“Nothing prolongs the festive spirit like carving Christmas ham days or even weeks later,” says Josh Lewis of the Brunswick Heads restaurant. The chef glazes the ham in a glaze of whisky, orange and honey, and, as per tradition, studs the leg in cloves.

Victor Liong’s char siu-glazed leg ham

It’s ham, but not as you know it. This is Victor Liong’s (from Lee Ho Fook) version of a Christmas favourite, where the bone-in leg of ham is marinated in a smoky char siu sauce, then brushed with a spiced pineapple glaze.

Andrew McConnell’s roast goose with prunes, port and walnuts

Goose is a once-a-year-treat for Andrew McConnell, from Melbourne’s Cutler & Co. This one is cooked two ways: the goose legs are simmered in red wine and port, the breasts are roasted in the oven, and it’s finished with a walnut and prune sauce.

Jock Zonfrillo’s roast turkey with native herbs and spices

Jock Zonfrillo‘s roasted turkey recipe adds aniseed myrtle, mountain pepper and native thyme for an Australian twist on the classic main.