Culinary Insights from Top Chefs for a Memorable Christmas Feast

As the holiday season approaches, the annual question arises: what’s on the menu for Christmas dinner? In the world of gourmet cooking, renowned chefs often keep a delicate balance between tradition and modern convenience. Here, we explore the culinary philosophies of various chefs as they gear up for Christmas celebrations, sharing their must-buys and homemade staples.

Tommy Hope – Head Chef, Tala

Tommy Hope emphasizes the personal touch when it comes to one crucial element: gravy. He insists on making his own, whether it’s from a richly reduced stock or from the drippings in the roasting tray. “Quite often the gravy you buy in stores is overpriced or artificial,” he says, revealing his disdain for shortcuts in this specific area.

Moreover, Tommy admits to buying store-bought mayonnaise for its practicality. “It has a much longer shelf life and is decent for most things like potato salad,” he explains. When it comes to Christmas treats, he has a soft spot for inexpensive mince pies, underscoring his belief that the holiday spirit is more about gathering with friends and family rather than the food itself. He fondly recalls a beachside Christmas where he enjoyed crayfish, butter, and lemon, accompanied by cold beers—an experience that encapsulates his laid-back approach to holiday dining.

Plabita Florence – Chef and Owner, Forest

At Forest, Plabita shares her love for crafting drinks from scratch—be it herb teas to help soothe post-feast fullness or a festive white negroni made with gin and roasted almond-infused Disaronno. Her family’s Christmas approach is anything but traditional, with a menu that evolves each year. However, one constant remains: she always opts for fresh egg pasta, which she finds provides a luxurious touch to any meal, evident in her quick cooking techniques that don’t skip on quality.

Phil Clark – Chef and Owner, Kingsland Social

For Phil Clark, the festive season is intimately tied to culinary nostalgia. His go-to dessert, trifle, showcases his commitment to homemade deliciousness. “Homemade is what makes a trifle so good. It’s comforting and reminds me of my Nanna’s cooking,” he states. Phil finds store-bought pavlova convenient but doesn’t shy away from making his trifle from scratch, utilizing fresh vanilla pods and whiskey-soaked sponge for that extra touch of love.

Lucas Parkinson – Chef and Owner, Aryeh, Piha

Lucas Parkinson’s culinary heritage plays a significant role in his holiday preparations. He believes in creating most components from scratch except for necessities like cheese, crackers, and quality bread. “The more things you make from scratch will result in a better meal that really connects friends and family,” he asserts. Lucas is particularly creative with turkey, having previously braised and roasted the bird to add depth to his holiday feast. He’s firm about avoiding packet gravy—describing it as “chemical-laden”—while championing homemade alternatives that elevate every dish.

Al Brown – Chef and Owner, Depot and Fed Deli

A self-proclaimed advocate for balanced preparation, Al Brown embraces a mix of store-bought and homemade delights. “I’d admit to buying something—there’s no food or product shaming in our household,” he confesses, revealing a penchant for pancake mix that makes up his Christmas morning breakfast. He balances this with homemade vinaigrettes and occasionally crafts pavlovas, celebrating both convenience and the joy of cooking.

Sid Sahrawat – Executive Chef and Owner, Cassia and The French Cafe

Sid Sahrawat approaches Christmas with a casual vibe, reminiscent of backyard barbecues filled with vibrant summer produce. He prides himself on making fresh salads and dressings but is open to utilitarian shortcuts. “I’ll happily cheat with a store-bought sponge cake when making the trifle,” he admits, proving that good food doesn’t always require extensive effort—a philosophy that allows more time for enjoying the holiday with loved ones.

Simon Levy – Chef and Owner, Inati, Christchurch

Simon Levy’s interpretation of Christmas is deeply personal, reminiscent of winter celebrations from his childhood. He opts for Beef Wellington as a festive centerpiece but mixes practical shopping with homemade effort by purchasing puff pastry and gluten-free gravy mixes. This approach allows him to craft a meal suitable for varying dietary needs while reserving time for family connection—demonstrating an inclusive twist on traditional feasting.

Michael Meredith – Chef and Owner, Mr Morris and Metita

Michael Meredith places a significant emphasis on homemade gravy. “The gravy or sauce must be made from scratch. It ties everything together,” he notes while emphasizing the importance of maintaining quality through slow reduction of bones or tasty roasting tray juices. He’s open to opting for store-bought pastry and ice cream, valuing time spent with family over unnecessary kitchen labor, but he ensures that those products are revitalized with his signature touches.

These chefs reveal a harmonious blend of tradition and convenience that shapes their holiday celebrations. Their insights not only guide home cooks on what to buy and make but also underscore the underlying values of connection and joy during the festive season.