Christmas is always an exciting time for us as we get to eat all of our favourite things!
We begin with an exciting morning of present opening with our beautiful girls (usually with chocolate involved!). Once it’s time to turn our attention to food we always start lunch with freshly opened oysters, foie gras on croutons and cray fish and prawns with aioli. Following this we've been known to have suckling pig, some beautiful ham and usually some delicious salads such as Caprese, and fennel and orange. We believe it's more of a marathon than a sprint!
Prawns with aioli and Daniel's Caprese salad. Photo by Mark Chew
My wife Leah makes a wicked pavlova which we top with whipped cream and luscious berries. The crisp exterior with the soft chewy centre is the final nail in the coffin and generally sends us to the couch for some much needed snoozing...
Daniel Wilson's Christmas menu
I love the simplicity of this as it is letting the sweet taste of the crayfish come through unadulterated. What a great way to start your Christmas feast.
This is a great way to serve oysters. Complementing their natural saltiness with a light pickle to really make them sing and the jalapeño to wake you up.
While this is a tad guilty and rich it is really delicious. The sweetness of the figs is the perfect foil to cut through the richness.
These are a stalwart on our christmas table. So simple but so delicious!
Photo by Mark Chew
This really celebrates summer with cherries! The Pedro Ximinez jelly is so luxurious with the pistachio custard and these can be made ahead so you are not fussing.
Check out more of Daniel Wilson's recipes from Huxtabook. The book is a stunner and makes a fantastic gift. It's available in our store and members receive a 30% discount.