All I want for Christmas

We talk to some of our favourite foodies about how they plan to celebrate over the festive season.

They spend all year thinking about cooking, so it makes sense that New Zealand's top foodies would be pros when it comes to putting on the Christmas feast. On the other hand, perhaps this is the one day they'd prefer to kick back and let someone else take charge? We talk to some of them about what they've got planned to spend the festive season, and what they're asking Santa for. 

Kelly Gibnney, author of Bonnie Delicious Blog 

Where do you get inspiration for Christmas cooking and what’s your Christmas food philosophy?

For me, Christmas is about family favourites. I’m a bit of a glutton and want it all - the roast vegetables, stuffing, gravy, and the delicious seasonal salads. There has to be local Northland tomatoes and lots of fresh cherries!

What’s the most unusual thing about your Christmas?
The most unusual thing about our family Christmas is that we are busy running a business at the same time. My partner and mother-in-law (along with a couple of other partners) own a summer coffee bar called Little Red that runs out of a cute little refurbished shipping container in Waipu, Northland (We also have a gallery and homewares store on the same site). Christmas/ New Years is a crazy busy time so it’s all hands on deck. My partner and I will finish work in Auckland around the 20th and will head straight up North to start pitching in. It’s really rewarding and fun. Christmas happens amongst all the madness. It’s the one day we all get off together so we all really enjoy it.

This year, you hope Father Christmas brings you what food-related item?
I would love a great big stack of new cookbooks to pour over when we get our holiday at the beach in mid-January or some fancy knives.

What's one thing can you do to make an average Christmas dinner an exceptional one?
Don’t try to do too much but make the dishes that you do serve exceptional by really nailing the seasoning. Be generous with fresh herbs, use lots of lemon zest, toast some nuts and sprinkle over salads and sides, use good quality sea salt and make your own gravy from scratch. It’s the simple but beautifully done meals that are most memorable. And drink wine while you’re cooking!

What are your New Year food resolutions for 2015?
To write a cookbook. It’s a big dream but I’m going to put it out there!

 

Rebecca Smidt and Dariush Lolaiy, Cazador Restaurant

Where do you get inspiration for Christmas cooking and what’s your Christmas food philosophy?
Our inspiration comes from our mums’ Christmas cooking. It’s the same old favourites each year - no fuss, just fresh, colourful food and lots of it. Barbara makes a salad with palm hearts, we love that every year, and Wendy makes an ice-cream cake - it has all the ingredients of a traditional fruit cake but it's cold! Perfect for the sunny, warm day we're expecting.

What’s the most unusual thing about your Christmas?
It goes for days and days. Our family is huge, we start on Christmas Eve and keep going until Boxing Day to make sure we catch up with all the parents, aunties, uncles, grannies, cousins, friends… it's hectic, but it's the best fun. 

This year, you hope Father Christmas brings you what food-related item?
A Webber Barbecue (please!).

What one thing can you do to make an average Christmas dinner an exceptional one?
Invite more people!

What are your New Year food resolutions for 2015?
No food fads, no diets. We'll just keep on cooking and eating wholesome, classic food. 

Sarah Tuck, food writer

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​Where do you get inspiration for Christmas cooking and what’s your Christmas food philosophy?
I'm a sucker for tradition, not necessarily Ye Olde English tradition, but family tradition. For us that means Christmas Eve with schmaltzy Christmas music, mince pies with cinnamon cream and a glass of wine; either croissants with ham and brie or Dutch croquettes for Christmas breakfast; and a simple Christmas dinner with a couple of knock-out dishes (like a fab glazed ham and over-the-top dessert), with a beautifully set table to make it festive.

What’s the most unusual thing about Christmas at your house?
I don't know if it's unusual, but even though my kids are 17 and 19 years old I still like to get up really early, find the camera, turn the Christmas tree lights on and have a cup of tea so that I'm ready for action when they wake up!

This year, you hope Father Christmas brings you what food-related item?
I could wish for nothing more exciting than another notebook from my son Henry, to replace the one he gave me on my first big trip to Paris a few years ago. I use it constantly to scribble foodie notes, ideas, and inspiration. Old-school, yes, but so immensely satisfying.

What one thing can you do to make an average Christmas dinner an exceptional one?
Create a sense of fun and excitement - you are never too old or too young to get into the Christmas spirit! For me it's all about setting the mood with music, a decorated table with crackers and stupid hats (non-negotiable), and the enjoyment of bringing loved ones together. Another thing you can do is make a list - start it a week to ten days before Christmas and do a thing or two each day, so that by the time the big day arrives you can sit back and enjoy celebrating the day with your family and friends.

What are your New Year food resolutions for 2015?
Where shall I start!? More unprocessed food, more veggies, more brown rice (more fibre), more Mexican, more Italian, more discoveries - and hopefully loads more recipes on the blog! (And more chocolate)

Where will you be spending Christmas this year?
At home, then out to our section on the magical island of Waiheke - heaven.