The Cooked team Christmas

Sarah Gamboni
18 December, 2015

We asked the team how they’ll be celebrating Christmas this year.


Our Christmas Day celebration is a huge affair, with about 30 family members coming together in the Hunter Valley. We’re pretty late to get started, so at about 4pm we tuck into a massive feast of turkey, roast pork, ham, chicken and prawns – all served cold, as it’s steamy up there. This year I’m in charge of the glazed ham, and I’ll also whip up a beetroot, walnut and goat’s cheese salad, and a berry-topped pavlova with rosewater cream, matched with some stellar Hunter wines from Dad’s cellar.
Sarah Gamboni, editor

Try: Baked Guinness ham
Beetroot and feta salad
Summer berry pavlova


In the Warrener household we go the traditional route, with a pineapple and ginger glazed ham, cranberry and macadamia stuffed turkey breast, duck-fat roast potatoes, a mix of salads that includes an asparagus, tomato and feta number, the classic Christmas pudding, and a fruity trifle. Plus, there’ll be a marzipan-wrapped Christmas cake, purely for decoration. Naturally, all of this induces afternoon napping on the couch, and dinner is no more than toasted ham sandwiches.
Casey Warrener, content producer

Try: Christmas ham
Roasted stuffed turkey breast
Asparagus, tomato & feta salad
Rich Christmas pudding
Raspberry & pistachio trifle
Christmas cake

Christmas ice cream

We start the day at noon with Champagne, natural oysters, prawns and smoked salmon blinis. This is followed by a sit-down cold lunch that always includes traditional ham, stuffed turkey and cranberry sauce, and roast pork with apple sauce AND crackling! Pomegranate salad always features strongly because of the green and red ingredients. And we finish with homemade plum pudding ice cream. YUM.
Glenn Moffatt, art director

Try: Buckwheat blinis with smoked salmon
Turkey with apricot stuffing
Roast pork with spices and crisp crackling
Pomegranate & spinach salad
Christmas & marzipan ice cream

Summer salad

We’re mixing things up and breaking away from tradition by adding a theme to our feast this year – Mediterranean! Different family members have been tasked with making a dish for the various courses, from antipasto through to dessert and coffee. I’m bringing some side dishes to my dad’s Greek roast chicken and my uncle’s Med-inspired ham – bring on the jamon!
Erin Morris, digital and marketing manager

Try: Summer salad with bread
Burrata with green beans


As well as the usual starters of crayfish and prawns, I always buy a gorgeous piece of ocean trout from my favourite fishmonger in Prahran Market and make gravlax with sea salt, sugar and a mix of fresh herbs. I cure the trout for 24 hours, then make mini buckwheat and dill blinis. I spread the blinis with horseradish creme fraiche, then top with thinly sliced trout, sliced lemon segments, salmon roe and a sprig of dill. The other staple is crispy potatoes – it’s a secret recipe and you can only use firm Russett Burbanks or King Edwards, and the oil must be preheated in a baking tray in the oven!
Annie Clemenger, events manager

Try: Margaret Fulton’s blinis with gravlax
Best-ever roast potatoes

Garlic chilli bugs

The Hingeley family Christmas lunch is far from the traditional big bird – instead, we opt for fresh seafood, cooked simply. There’s nothing better than gathering around the barbecue with family and a nice bottle of chardonnay! For dessert, we'll go for something light and summery, like an Eton mess.
Rebecca Hingeley, sales director

Try: Garlic chilli bugs
Eton mess 

Ham and pineapple burger

I’m going to be baking a ham with pineapple and cherries a la 1982. I don’t think we have one on Cooked, but Margaret Fulton does a Guinness one that could be a good starting point. And if I have leftover ham on Boxing Day, then I’ll give one of Daniel Wilson’s grilled ham and pineapple burgers a go.
Michael Nugent, memberships manager

Try: Glazed ham
Grilled ham & pineapple burger with chipotle mayo 

Spiced ham

My mum is obsessed with cooked ham and macerated strawberries… it’s a weird combo, but it actually works! My new staple is making a “ducken”, that’s a turducken minus the turkey.
Amy Banks, account manager

Try: Spiced quince ham

For more Christmas inspiration, download our festive recipe guide.

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