If your festivities are full of fun, family and lots of food, then you probably have a few things in common with some of Australia’s top chefs who share their favourite Christmas memories from the kitchen!
Vincenzo Di Giovanniello, Head Chef, Amatrice Rooftop Restaurant
For Amatrice’s kitchen King Vincenzo, Christmas in Italy was a grand affair. “It was always a feast, overflowing with food. And seafood was the star of the show. We’d start with raw shellfish – oysters, Venus clams – along with marinated salmon and a tangy octopus salad. Then, the pasta would come: spaghetti alle vongole, spaghetti allo scoglio. Alongside that, there would be golden, crispy bites – croquettes, arancini, fried frittatine di pasta (a kind of mac and cheese), and little seaweed puffs that seemed to melt in your mouth. This was followed by a main course, with a spread of fried calamari, grilled prawns, salted cod and baked fish. Before we’d end the meal just before midnight, nibbling on mixed nuts – pistachios, walnuts, hazelnuts, peanuts. And, of course, the sweet treats: eclairs, bigne (cream puffs), pastiera napoletana and rum baba,” says Vincenzo.
Timon Siew, Head Chef, Sebastian Williamstown
Much like the menu he curates at Sebastian Williamstown, Timon’s Christmas is a delightful blend of Western and Malaysian influences. His mother would always prepare the classic Christmas feast, but with a twist – adding homemade chicken satays with peanut sauce. “It became a family affair. My siblings and I would gather together, carefully skewering marinated chicken in the days leading up to Christmas. And, on the big day, my dad would take charge of the grill, cooking them to perfection. But, as I grew older and became a chef, I took over the grilling, adding my own touch to the tradition.”
Adam Rust, Executive Chef, Epochal Hotels
Growing up with a traditional hot roast dinner, Chef Adam – of the Harbord Hotel and The Beach Hotel Merewether – centres his holiday meals around seafood. And, keeps his preparations light, fresh, and easy. “This year, my table will feature prawns, oysters and simple salads. These might include a classic potato salad or a peach, rocket, feta and white balsamic mix. For the mains, I’ll serve a pre-cooked rolled and stuffed chicken roulade. Plus a couple of standouts: a hickory-smoked salmon fillet with fennel seeds and bourbon, and a peach-glazed ham cooked in my smoker. I’ll also fire up the charcoal pit for Moreton Bay Bugs with coriander and chilli butter.”
Nikalene Riddle, Cookbook Author and Food Blogger
With almost 90,000 online followers, Nikalene knows the importance of community. So naturally, Christmas has always been about family and the joy of shared meals – Greek style! One of her fondest memories is waking up early to watch her dad prepare a whole lamb spit for the entire extended family, who gathered around while it cooked. “With the rich smell filling the air, we laughed and shared stories over plates piled high with delicious food. The most memorable part was my dad sharing the first taste of lamb with me in secret though.”
Hayley O’Brien, Chef, AGSA_Eat
Growing up, Hayley’s family Christmas was filled with warmth and joy. And the merriment of being together at her aunt and uncle’s shack at Willow Banks. “The whole extended family would stay. As would a lot of their Italian friends who brought lots of panettone. We’d eat it as French toast or make desserts out of it,” she says. Perhaps inspired by her restaurant within the walls of the Art Gallery of South Australia, this Christmas Hayley has since created a show-stopping panettone dessert filled with raspberry sorbet and ice cream, topped with Italian meringue. A true masterpiece that’s almost too pretty to eat!
Zak Kranjcec, Chef, McLaren Vale Hotel
Christmas has always been a family affair for McLaren Vale Hotel’s Zak. With the kitchen serving as the heart of the celebration. “With four siblings spread across the country, seeing the whole family come together at Christmas and in the kitchen peeling prawns or mixing salads is so special. And, with young kids in the mix now, they also get involved and start to understand how important Christmas is for that. And, not just the presents. Today, Zak’s favourite Christmas dish is his mum’s sauteed king prawns with cider vinegar mignonette. Simple, yet perfect for a hot Summer’s day.”
Dimitri Damman, Chef, Pier Dining at Pier One Sydney Harbour
Pier Dining’s French-born Dimitri’s Christmas memories are filled with family gatherings around a table brimming with food. One standout memory is of his grandmother’s whole salmon, cooked in an elongated pot and served with golden puff pastry, fish fumet and prawns. “Later on, I remember cooking for weeks in advance with my mum. Making and freezing all sorts of hot canapes to be served on the day. We would have our yearly hit of foie gras, escargot, as well as house-made sweet buche de Noel.” The level of creativity my mother would show was unparalleled!
John Kennedy, Executive Chef, W Brisbane
“When I was growing up in Ireland, we lived in Dublin,” says John. “But my uncle had a farm in County Cork, where my father’s side of the family is from. Over Christmas, he would often send wild game, beef and other delights up from the country. I still remember the flavours and the smell as he wrapped pheasants or cuts of beef in hay and newspaper.” These memories inspired his signature dish – a smoked Wagyu, which is served at the W’s Lex with sea grapes, pickled shallots and horseradish emulsion.
Michael Wilson, Chef Patron, Marguerite
His role as Chef-Patron at Marguerite Singapore (which proudly retained its Michelin-Star status for its third year running) has transported him across the globe. However, for Aussie chef Michael Wilson – an alumni of notable local hospitality luminaries Guy Grossi and Andrew McConnell – there is no place like home. Especially at Christmas. ‘Mum’s boozy trifle is the ultimate Christmas treat and my all-time favourite festive food, says Michael. “It’s pure nostalgia in a bowl! As a kid, I’d marvel at the towering layers of brandy or sherry-soaked sponge, jelly, custard, and cream. All nestled in a big glass bowl perched high up on our kitchen counter. The trifle was so tall that its layers would reach my eye level – a delicious growth chart to measure how much I’d grown for the year. It was the highlight of Christmas for me, and it still doesn’t feel like the holidays without it.”
Mark Filippelli, Hospitality Leader
Entrepreneur, cookbook author and hospitality leader Mark Filippelli recalls a fond memory from his childhood when he and his mother and grandmother visited Prahran Market in Melbourne just before Christmas. “My grandma Maria is the most thoughtful human ever. If you have mentioned any particular food at any time in your life to her, she will have it for you on Christmas. She is an absolute machine. Running around the market, grabbing fruit and veg, seafood and all the things to make all her loved ones feel extra special.” Today, in his role as co-founder of 18 restaurants, as well as Creative Director and Consultant specialising in creating vegan menu options, Mark remains passionate about ensuring restaurants offer ethical, plant-based alternatives for traditional Christmas dishes to their patrons.
Paul Smart, Chef, JW Marriott Gold Coast
As a father, the time of celebration truly comes alive for JW Marriot Gold Coast’s Chef Paul on Christmas Day. “The best part of the day is when my kids wake me up to watch them open presents. Oh, and cooking the family breakfast.” His favourite Christmas menu includes grilled lobster, roasted ribeye beef, fresh oysters, whole-baked salmon and more desserts than you could eat. “The best part is when all the guests enjoy and comment on how good the food has been.”
Nelly Robinson, Chef and Owner, Nel
With his namesake restaurant (Nel) closed over the Christmas period, Chef Nelly looks forward to spending time with family and friends. Being married to a Danish woman, Nelly has also embraced her wife’s festive traditions, which include a hearty meal on December 24. “We have a big festive feast on Christmas Eve, including buttery Danish potatoes, sweet red cabbage and of course a leg of ham. Nothing beats all sitting around the dinner table with the people I love.”
