By Marie-Antoinette Issa.
The holiday season is a time for food, family and fun traditions that tie them both together. Whether it's a magical snowy Christmas spread in Sweden or a sizzling BBQ by the beach, Australia’s leading Chefs share their unique festive food stories and favourite childhood Christmas memories.
He may lead the kitchen of one of Perth’s most prestigious hotels, but Christmas for Brian is a more family-focused affair - with loved ones gathering to enjoy West African dishes prepared by his Mother and Aunties. These include staples like jollof and coconut rice, served with a variety of stews and curries, which are the heart of their celebrations.
"Food is such a powerful way to communicate and share memories and when we’re all eating together - speaking Kreo, making jokes and eating with our hands - it creates a profound sense of connection and belonging. These are the moments I treasure most during the holidays,” says Brian.
Despite a wealth of experience, gained through a 15-year career working in Michelin-starred kitchens across Europe and Australia, the most loved Christmas memories of Nour, Aalia and Joji's Executive Chef are remarkably low-key.
"For me, it’s usually standing by the BBQ with an esky full of beer, slowly cooking from the morning and jumping in the pool when it gets too hot. I usually head down to Batemans Bay with my partner’s family,” says Paul. "There’s generally seafood on the menu and I’ll bring something big and meaty – we try to mix it up each year. I love manning the BBQ, drinking, eating and swimming the days away with family and friends. Oh, and ping-pong, which I’m absolutely terrible at. Especially after a day of eating and drinking!”
While his modern menus spotlight seafood, Chef Sven’s fondest memory of Christmas revolves around a traditional German meal centred on a goose. However, one year, a mix-up meant he couldn’t find the goose he had ordered and instead had to substitute it with another meat for mains.
"I had ordered the goose weeks in advance but unfortunately I hit heavy traffic on Christmas Eve and didn’t make it to the store before they closed. I frantically tried to find a goose elsewhere but, being Christmas Eve, options were limited so I could only find a duck. Nonetheless, my family loved the meal and still to this day ask me to bring duck for Christmas, which has created a new family Christmas tradition.”
As the Executive Chef of Byron Bay’s iconic Rae’s restaurant, Chef Jason is an expert on Aussie produce and traditions and, Christmas is no exception!
"I’m a sucker for an epic, show-stopping glazed ham. I always source a whole, locally smoked leg to glaze in the oven and serve warm. I like to balance the rest of the meal with cold, fresh dishes. Seafood is always on the table. I love to finish with a good shared dessert. Like a layered chocolate meringue cake with fresh cherries and chocolate ganache; a pavlova in the style of a wreath and a big trifle made with caramelised figs, panettone, fig leaf custard, Pedro Ximenez jelly and honeycomb.”
Given that he has spent many Christmases at work over the years, some of Jason’s fondest memories are the extravagant meals prepared for his team on December 25. "They are a way to thank everyone for their hard work. Since hospitality teams are often made up of international staff spending Christmas far from home, these gatherings create a sense of connection and family on what is usually a family-oriented day. It’s one of the most rewarding parts of the job.”
Originally from China, Chef Yichen of one of Sydney’s most luxurious hotels didn’t really celebrate Christmas (back home). However, since moving to Australia, she has embraced the concept of ‘Friends-mas’.
"I’ve been here 10 years - we started as a small ‘family,’ but the group has gotten bigger and bigger each year. My favourite thing to do each Christmas is go to Sydney Fish Market. I’ll go and pick up seasonal seafood and there’s also Vic’s Meat Butcher where I go to get my meat. The other thing I love to incorporate at Christmas is fresh fruit. I always look to include them in my salads; it could be a mango salad, cherry, or peach salad."
Finally, Persian-born Chef Gilava’s first Christmas in Australia was a celebration of carolling and culinary creations! "My first Christmas in Australia was unforgettable,” she says. "A friend’s family invited me to their lunch, asking me to bring a salad and prepare for a 12 Days of Christmas sing-off. Thrilled, I practised the lyrics tirelessly and made a stuffed pumpkin filled with couscous and lentils cooked in Persian walnut chicken stew and topped with pomegranate seeds and spinach.
"To my delight, my dish became the star of the table, earning the centre spot and plenty of compliments. However, to my disappointment, no one else had practised for the competition, so it was cancelled!” Though the 12 Days of Christmas sing-off was cancelled, her culinary contribution remains one of her proudest holiday moments.
