Christmas at our place

By
The Cooked team
Added
13 December, 2017

We give you the inside scoop on what we’ll eat, drink and even wear this Christmas…

In some years I’ve gotten caught up in ‘my idea’ of the day. This year, my focus is on family. It’s about them. What do they like? My uncle is all about the Brussels sprouts. (He’s a Scottish, vegan, Smiths fan – go figure!) They’ve made up the majority of his plate in the past, but last year my partner and I brought a non-traditional addition in Smith & Daughter’s Peruvian pasta bake that was appreciated. My aunt loves a glazed, clove-studded ham, but she won’t touch the turkey after that one time she burnt it (check out Mike McEnearney’s tip for getting it right). My mum makes the old-school plum pudding, and in the years when we’re around early enough in the process she’ll have us ‘stir a wish’. My grandpa provides the prawns, which he’ll peel while sipping a cold one on the veranda. My dad and brother often start the day with the box of Celebrations (anything goes!). My sister does the roast veggies, and I can be relied upon for sweets and sides. It’s a little messy, but that’s okay. Today is about embracing the mess and being forgiving of each other. That’s family.

Casey Warrener, digital editor

This Christmas I’ll be in New Zealand by the beach, so I’ll be bringing back surf and turf for the occasion. With such fresh produce right on our doorstep, I’ll be keeping the concept as simple as possible and focusing on share plates. We’ll be catching sea perch off the boat on Christmas Eve and using it in a summery recipe such as this fish escabeche from Lisbon. I’ll pair that with a spritz, which is my go-to for all-day drinking and eating. For dessert, it wouldn’t be Christmas without a traditional New Zealand Pavlova, taking inspiration from the legend herself Margaret Fulton.

Louise Ferguson, digital marketing manager

Recently for a Christmas dinner with girlfriends, I put big bunches of rosemary on everyone’s plate. They looked like little Christmas tree branches, but also filled the room with the most beautiful scent!

Marijke Adderley, memberships coordinator

The biggest challenge for me on Christmas day, and the one that I struggled with on my first Aussie Christmas after moving here from Ireland, is the barbecued food and seafood dishes. Coming from a traditional three-course roast dinner to a mash-up of flavours, my palate has been pushed to the max – especially after a Christmas Eve of over-indulgence in Aussie ale. I do love Christmas in shorts though, so it’s not all bad.

Marty Conaghan, marketing coordinator

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