A Festive Feast with Chef Aaron Stott: Christmas Traditions and Tasty Leftovers
Chef Aaron Stott, the culinary mastermind behind the Old Packhouse Café in Kerikeri, has grand plans for celebrating Christmas this year. With the festivities kicked off on Christmas Eve, Stott and his family can enjoy a sunny day at the beach on Christmas Day, a tradition that’s just as vibrant as the dishes he prepares.
A Culinary Delight for Family and Friends
This year, Stott will host an intimate gathering for 12 family members and friends, including three of his four children and his parents visiting from Wellington. The menu promises a feast that combines flavors of tradition and creativity, marking a special occasion for everyone involved.
The Festive Menu
- Honey Mustard Glazed Ham: This star of the show is smoked for eight hours on the barbecue, adding a rich, smoky depth to the already delightful honey mustard glaze.
- Stuffed Turkey Breast: Rolled and stuffed with a savory bread mixture blended with apricots and pistachios, this dish is topped with a tangy cranberry sauce that brings both sweetness and acidity to the palate.
- Side Dishes: Guests can also relish a German-style potato salad, fried cauliflower, and a couscous salad featuring broad beans and asparagus. To cater to diverse tastes, Stott is also adding either a leg of lamb or scotch fillet.
Dessert will be in the capable hands of his wife, Katy, who is preparing a classic trifle—a sweet end to a sumptuous meal.
Leftover Magic: Beachside Grazing
The fun doesn’t stop with Christmas dinner. Stott has devised a delicious plan for the next day, armed with a bounty of leftovers. “We’ll probably have everything cold,” he shares, envisioning a relaxed beach picnic where everyone can graze at their leisure. With ample ham for sandwiches and freshly baked bread, Stott ensures no morsel goes to waste.
Creative Leftover Dishes
Stott’s culinary creativity extends to transforming these leftovers into delightful new meals. He plans to make Bubble and Squeak—a comforting dish where leftover vegetables, meats, and potatoes are fried together until they’re caramelized and crispy. Topped with a fried egg and sweet plum sauce, it’s a hearty way to start any day.
A Shift in Focus
For Stott, an early Christmas dinner reflects more than just a practical decision; it’s a way to deepen family connections. “Christmas for the kids is all about presents and the excitement of the day,” he explains. “But for me, it’s about sharing a meal and expressing gratitude for our time together.” That appreciation and reflection create a richer atmosphere where family bonds can flourish.
Chef Craig Estick: Keeping It Simple
In the nearby community, Aqua Restaurant’s head chef, Craig Estick, envisions a similar sentiment. Relying on a simple and joyful approach to Christmas cooking, Estick keeps the doors of their Waipu home open, inviting family members to create a relaxed and communal festive environment.
Savoring Every Bite, Minimizing Waste
Estick opts for traditional festive staples like ham and lamb, supported by an assortment of easy salads. His strategy involves minimizing waste by purposefully planning meals to avoid excess food. By smartly storing ham and using it in versatile dishes—from pastas to sandwiches—he ensures his family can enjoy, rather than waste, their lovingly prepared Christmas meal.
Chef Estick’s culinary innovation shines through even in the realm of leftovers, with ideas like transforming unconsumed lamb into North African-inspired dishes, tossing in dukkah or harissa for an adventurous flair.
The Creative Touch of Chef Marcus Berndt
Meanwhile, at Terra Restaurant in Paihia, Chef Marcus Berndt embodies a unique blend of tradition and innovation during the holiday season. This year, he will fire up the barbecue for a whole fish paired with seasonal potatoes and fresh salads.
Reinventing Leftovers
Post-holiday creativity is a hallmark of Berndt’s approach. He suggests a fun pizza-making station where guests can pitch in, using leftover fish, ham, and assorted vegetables for toppings. This engaging activity allows everyone to play a role in their meal, making it a social experience rather than just a dining one.
Other inventive ideas include turning leftover meats into flavorful quesadillas or opt for comforting dishes like savory muffins made with ham and turkey.
Reducing Food Waste: A Community Effort
Not only do these chefs focus on crafting unforgettable meals, but they also promote a responsible approach to food waste during the festive season. Simple strategies like smart shopping lists, meal planning for post-Christmas, and supporting local food banks all contribute to minimizing waste.
Tips for the Holiday Chef
- Shop Smart: Estimate portions and stick to a list to avoid overbuying.
- Plan Ahead: Preserve extra portions and create a meal plan for the days following the holiday.
- Be Creative with Leftovers: Turn them into unique and delicious dishes to keep the festive spirit alive.
- Support Local Efforts: Donate excess food to charities that can share with those in need.
Through these insights from Chef Aaron Stott and his peers, the joy of Christmas cooking emerges not only as a chance to indulge but as a way to connect, cherish family, and give back to the community.