Are you stuck for Christmas inspiration at what to serve on the big day? Don’t worry, we asked some of our fave top Chefs to put together a three-course delicious lunch or dinner that has the wow factor on the plate and the palate.
Preparing a Christmas lunch or dinner for friends and family can be stressful enough so to take some of the pressure and workload out of the day and make this ham hock terrine up to a week in advance. Redsalt Chef Jason Hawker delivers the ideal starter to a memorable meal served with toast fingers and a side of wholegrain mustard; you can use either smoked or non-smoked ham for this recipe.
Consider a change of poultry for the main course…no turkey this Christmas. Kadota Chef Aaron Schembri always brings a taste of Japan to the pate and this recipe for slow-grown rooster breast, vegetables and roasted nori oil is no exception.
A wonderful dish that represents the beautiful seasons of Spring and Summer – the rooster can also be swapped out for chicken breast. By only cooking the breast on the skin side you reduce the chance for the poultry to dry out dramatically; this dish is spectacular when served with the leaf-shaped carrot chips and nori jam adding a touch of elegance to the plate.
Dreaming of a White Christmas? Enjoy this fresh, fruity interpretation of a classic Christmas yule log from Four Seasons Hotel Sydney Chefs Remy Le Nestour and Quentin Zerr.
Combining sumptuous blueberries with zesty citrus fruits, uncover layers of yuzu cremeux, blueberry confit, almond sponge and crispy feuillantine, topped by premium toasted Madagascan vanilla creme. Accented with a dusting of gold leaf, this festive yule log will be an elegant addition to your Christmas table.
