Australia’s top chefs share their showstopping Christmas mains
Brace for impact.
Frozen bûche de Noël
This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.
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Christmas ham glazes from Australia’s best chefs
If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.
Sydney’s Sonoma and Icebergs to release a limited-edition panettone in time for Christmas
With macadamias, milk chocolate and Davidson’s plum, this is the sort of panettone that Nonna would recognise, but would never cook.
Prawn cocktail tower
And that’s a wrap – the perfect self-serve summer dish.
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What wines should you pair with your Christmas menu?
Robin Tedder of Glenguin Estate gives the lowdown on which drops are the best match for your festive menu, from the prawns straight through to the ham and dessert.
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
Spice-roasted duck with figs
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
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Roast ocean trout with cucumber and preserved lemon salad
Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.
Brined barbecued turkey with spices and a piri piri sauce
A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.