What We're On Christmas Day – 2024

There’s no rest for the food-obsessed, especially when it comes to Christmas Day! The main ingredients include family, food and wine...

Sarah Tuck, Editor

I am in a state of flux as to what I’ll be making for Christmas this year — the first time ever I won’t be celebrating the day with both of my adult sons with one in Melbourne and one in Prague. I’ve been wrangling the options of having a first-ever Christmas-for-two with my partner, or continuing the long-standing tradition of inviting my extended family around for a feast. No doubt I won’t be able to resist gathering the whānau, and if so we’ll be having the Barbecue Tex Mex Salmon (page 64), with Charred Sweetcorn, Avocado and Cucumber Salad (page 76)... or maybe the Salmon in the Med (page 54) with Asparagus, Avocado and Roasted Fennel Salad (page 52). Do I have to decide yet, it’s all so delicious!? What is for sure is that I will be talking with the boys, seeing loved ones, and making the most of every minute.

Claire Aldous, Food Editor

Christmas Day will be a bit different this year as I’ll probably still be on crutches after having a double hip replacement: an early Christmas present to myself! The good news is, I will again be down at the beach with my fabulous friend Nici Wickes and her family enjoying a very generous lunch time spread, hopefully outside on the deck in the sunshine. My contribution will be a few dishes that I can easily pop together, so I’m going with melon and prosciutto, a five minute put-together (page 83), the Tuna Tartare with Caper and Currant Agrodolce (page 84) and the Fried Zucchini with Mint and Stracciatella (page 84). Simple and delicious!

Caitlin Whiteman, Digital Editor

We’re hosting the family Christmas lunch this year and I am SO excited. My Pinterest board of knick-knacks, wrapping ideas, crafts and decorations are about to be let loose. There is a big menu to prepare but dessert will always be what I get the most excited for and Sarah’s Ginger-spiced Baked Cheesecake (page 100) looks both delicious and über impressive.

Chrisanne Terblanche, Art Director

This Christmas I will be swapping my summer dresses for thermal vests and braving winter in South Korea. I will be traveling with my husband, Rousseau, and if everything goes according to plan, by Christmas we will have found a little hole-in-the-wall Korean fried chicken joint and be clinking glasses of soju under a moody neon sign. But, I do love a traditional Christmas, so will get that out of my system before we go, celebrating with friends. I love barbecuing (braai!) for Christmas, you can take the girl out off South Arica, but not the South Arica out of the girl. My go-to will be the Moroccan Spice- rubbed Barbecued Leg of Lamb (page 66) paired with the Fried Zucchini with Mint and Stracciatella (page 84)

Bel Bonnor, Commercial Manager

Christmas Day will likely be spent enjoying the sunshine, good food and wine on the East Coast! I’m loving the idea of doing something different with a barbecue Christmas this year, so I’ll likely be bringing the Moroccan Spice-rubbed Barbecued Leg of Lamb (page 66) or Barbecue Tex Mex Salmon (page 64) to the table. The lead-up to Christmas is always filled with catchups with friends and family, so I’ll be working my way through plenty of the salads and menus for four, along with the gorgeous cocktail recipes in the issue. Then, I’ll head up to Northland for New Year’s, where I’ll be catering for a crowd in the Tangihua Ranges!

Yvonne Lorkin, Drinks Editor

My Christmas day spread starts the night before with the glazing of the ham, and it will be an 8kg monster from the Holly Bacon Company in Hastings because theirs are the best. Every year I’ll try a different glaze, so I’m definitely going to slather it in the Sticky Orange, Sweet Chilli and Ginger concoction from this issue (page 56) because that looks and sounds banging. It will marinate overnight and I’ll start cooking it at sparrowfart so that there’s beautiful slabs of ham available for our compulsory hot, brunchy, buttery croissants with Emmental cheese and mustard on Christmas morning. I will also try to emulate my mothers trifle, but it will inevitably be too custardy and not boozy enough, the jelly will be lumpy and the whipped cream will probably split, but I’ll eat it every day for breakfast until the 28th and that’s the most important thing right?

Síana Clifford, Sub-editor

I’m often at home in Ireland for Christmas so when I’m in Aotearoa for the festive season I like to embrace having a summer Christmas rather than trying to recreate a traditional Irish one! I'll be spending Christmas here with friends and we'll definitely go for a dip at some point. As for the food, Mexican and Italian are two of my very favourite cuisines so I'm thinking a combo of some of the dishes from those features (pages 70 and 80) and no doubt some of the drinks too.