We don’t do things by halves in the Gourmet office. These are the recipes we’ll be cooking on the big day.
Mango and passionfruit mess
Mango and passionfruit mess
**EMMA KNOWLES, FOOD & STYLE DIRECTOR
**”It’s all about a special dessert for me, and this is one I keep coming back to – despite not being traditional (no Christmas pudding for me, thanks!), there’d be an uproar if I didn’t make this every year.”
Chilled eggnog
Chilled eggnog
LIZ ELTON, CREATIVE DIRECTOR
To beat the heat, I’ll be making this chilled version of the classic Christmas drink and adding an extra dash or two of rum to get everyone in a festive mood.
Char siu-glazed leg ham
Char siu-glazed leg ham
**SARAH OAKES, EDITOR
**”I’m on ham duty this year and I’m going with this pineapple and char siu-glazed option from Victor Liong. The recipe suggests the pickled cucumbers are optional but I’d counter that they’re compulsory.”
Open prawn sandwiches with anchovy mayonnaise
Open prawn sandwiches with anchovy mayonnaise
PAT NOURSE, MANAGING EDITOR
“Prawn sandwiches! Pull these out and pop the corks. And I’ll be stocking up on top-quality frozen wild-caught Australian prawns well ahead as insurance ahead of whatever’s fresh in the market on Christmas Eve. Worst-case scenario: lots of prawns.”
Grilled lobster tails with roast chilli butter and corn salad
Grilled lobster tails with roast chilli butter and corn salad
BROOKE DONALDSON, ART DIRECTOR
“My family Christmas lunch is always outside by the pool and usually consists of cold meats, quite a few different salads and lots of fresh seafood – so this recipe will be perfect.”
Enoteca Spritz
Enoteca Spritz
LISA FEATHERBY, SENIOR FOOD EDITOR
“I’m stepping out of the kitchen this year and letting someone else do the cooking, so for me the hardest thing will be making the right ice cubes for a simple festive sparkling drink to sip on while I wait for the turkey. I love Brigitte Hafner’s version of Aperol spritz made with Madeinii vermouth.”
Blood orange and Aperol slushie
Blood orange and Aperol slushie
MAGGIE SCARDIFIELD, NEWS EDITOR
“This year we’re celebrating Christmas at my Mum’s place by the water. It’s a casual lunch where everyone will bring a dish, and as per usual, I’ll be on drinks and decorations. I think a round of these blood orange and Aperol slushies nails both my responsibilities: damn fine to drink and damn pretty to look at.”
Mulloway crudo with shaved fennel, pickled shallots and lemon
Mulloway crudo with shaved fennel, pickled shallots and lemon
DAVE MATTHEWS, SUBEDITOR
“If it’s a choice between manoeuvring through a hot kitchen on a sticky Christmas Day or slicing raw fish and covering it with tasty stuff I know what side I’m on. This crudo is dead simple, with just enough flair to match the occasion.”
Roast turkey with freekah and pancetta stuffing
Roast turkey with freekah and pancetta stuffing
HELEN ANDERSON, TRAVEL EDITOR
“This one is a winner: delicious, easy to make, and just as good with roast chicken as turkey.”
Curly leaves and white nectarines with feta vinaigrette
Curly leaves and white nectarines with feta vinaigrette
EMMA BREHENY, DIGITAL WRITER
“There can never be too many salads at the Christmas table and what better to go with the magnificent glazed ham my mum’s got planned than this salad? Bitter leaves and sweet nectarines will cut through all that richness and the added bonus is there’s minimal chopping required. Holiday cooking at its best.”
Figs, blackberry and mascarpone sablés
Figs, blackberry and mascarpone sablés
HARRIET DAVIDSON, EDITORIAL COORDINATOR
“Christmas will be at my parents’ place on the NSW South Coast this year. The six-year-old fig tree in their backyard has just started to produce fruit the size of apples and with the most exquisite flesh. This delicate dessert will show them off perfectly.”
