Are you the type to create a hosting Christmas checklist? Perfectly mapping out your Christmas Day menu to a tee to make sure everything runs to schedule. Or are you a little looser when it comes to the day, letting everyone chip in with their two bobs and extravagant last-minute Christmas lunch ideas? Either way, we’re extra lucky as Sarah (Head of our food team) has put together her top tips to make your feast run smoothly.
Check product instructions
No one wants a Christmas day surprise (unless it's wrapped under the tree)! Take a peek at our labels or website before the big day. A little prep means more time for champagne and less time scratching your head in the kitchen.
Defrosting proteins
Trust us on this one — the turkey and ham needs time to defrost! Larger proteins can take three days to thaw properly, so clear some space in the fridge and give them plenty of time.
Presentation matters
Want to feel like a domestic goddess/god? Transfer dishes like our potato gratin and Sticky date pudding into your own baking dishes before cooking. Pop them straight from frozen into a similar-sized dish, and voila - it's like you've been cooking all day!
We pop plenty of serving suggestions and handy tips on our labels and website, so have a quick read when you unpack your delivery — it’ll help you plan ahead and make everything look extra gorgeous on the table.
For example, we love tossing some shaved white cabbage through our Roast Brussels Sprouts with prosciutto and Parmesan, adding crisp radicchio leaves to the Beetroot and feta salad, and finishing summer desserts with fresh mango or raspberries.
Serving sizes
Here's a little insider tip: with multiple proteins and sides, your dishes will stretch further than you think. Check out our 'size guide' tab on each product for the full scoop. That eye fillet that serves 6? Add a few more dishes and suddenly you're feeding the whole street (well, almost!).
Use an air fryer
Got an air fryer? You clever thing! Put it to work with our Duck fat potatoes, Duck sausage rolls or roasting the beetroot or Brussels sprouts for our side dishes. Not only does it free up precious oven space, but it'll give you crispiness that would make a potato chip jealous.
Write an oven plan
Think of this as your Christmas Day battle plan. Here's an example of a tried-and-tested schedule that'll have everything landing hot and delicious right when you need it:
10:00am: Skin, score and glaze the ham ready for the oven.
10:00am: Remove the citrus-brined turkey from the fridge and dish up the apple and cranberry relish and any other condiments you are serving.
10.15am: Pop the ham in the oven.
10.55am: Ham’s ready! Take it out of the oven and leave it on the bench to cool a little.
11am: It’s time for your citrus-brined turkey to go into the oven.
12:15pm: Carb time. Place the duck fat potatoes (or potato gratin) in the oven.
12.30pm: Plate your sides or salads garnishing with any extra herbs or leaves you have on hand.
1:00pm: Once the turkey is cooked, remove it from the oven and rest it breast-side down to keep in the juices.
1:15pm: Heat your gravy.
1:20pm: Carve the turkey.
1.30pm: Lunch is served!
Christmas lunch doesn’t need to be served hot.....
If juggling oven times for a hot Christmas lunch feels a bit much, why not go for a cold buffet? It’s stress-free and lets you get ahead the day before. These dishes are all delicious served at room temperature — just cook them as per the instructions, cover, and pop them in the fridge. Take them out about an hour before serving, and you’re good to go.
- Prosciutto-wrapped chicken
- Pink pepper eye fillet with tarragon cream
- Fennel and herb-crusted salmon with horseradish cream
- Citrus-brined turkey breast
- Free-range Christmas ham with spiced maple glaze
- Lemon curd and raspberry tiramisu
- Bake-at-home coconut and lime cheesecake with mango coulis
Salads are best plated on the day, but they’re quick and easy to toss together.
Select platters and utensils early
Choose your serving dishes, utensils and find your gravy boat at least a day before, giving you time to buy or borrow extra if necessary. Use a post-it to label your platters so you don’t forget in the chaos of Christmas Day. For a buffet, I use salad tongs rather than salad servers, as they are more practical.
Set the table the night before
Make it fun! Pour yourself a festive drink, crank up Michael Bublé, and turn table setting into your own little Christmas Eve party. Future you will be so grateful.
Clear benchtops
Trust us, you'll need more space than you think. Clear those benchtops like you're expecting a visit from the Queen — every inch counts when you're orchestrating Christmas lunch!
Remember, whether you're a meticulous planner or a go-with-the-flow host, the most important ingredient for a successful Christmas feast is sharing it with the ones you love. From our kitchen to yours, happy hosting!
