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Main St, Hervey Bay, 4655
(07) 4124 1066
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Tried and tested recipes that the family will love plus tips from our experts to make your life easier every day.
Take everyday ingredients and turn them into sensational meals for your family and friends
Your one-stop shop for handy food videos on how-to’s, must-try recipes and fun new ways to get creative in the kitchen.
I love cooking for family and friends during the festive season. Get ready for your
own celebrations with my recipes, ideas and handy tips to help you on your way. Enjoy!
Curtis Stone's Charred Capsicum Dip
“Here's a delicious Middle Eastern inspired dip to fire up everyone’s
appetite. If you don’t have a barbecue, cut the capsicums into flat pieces and cook them under
a grill, cut-side down, until charred. Heat the pita under the grill or in a frying pan.”
Curtis Stone's Spiced BBQ Lamb Ribs
“With a simple spice rub of coriander, smoked paprika, cumin, and
fennel seed, these slow-cooked ribs are a favourite at my restaurant, Gwen. Grinding whole
spices adds amazing flavour but you can use ground spices if you like. If using ground
coriander, reduce to 3 tsp. The fennel and cumin quantities remain the same.”
Curtis Stone’s Roast Pastrami Salmon Crostini
"Dill and seeded mustard creme fraiche works perfectly with the
spicy smoky salmon in this easy dish. The toasted baguette, salmon and mustard crème can be
made ahead – store the bread in an airtight container at room temperature for up to 8 hours,
and the salmon and mustard crème in separate airtight containers in the fridge for up to 1
Thai-Style BBQ Chicken
“This fun technique, known as beer-can chicken or standing barbecue
chicken – gives great results and gets people talking. If you don't want to barbecue the
chicken on a beer can, marinate chicken cuts (thighs, drumsticks, breasts and wings), then
barbecue over direct medium heat to add a nice charred flavour to the meat.”
BBQ Lobster with Corn & Ginger Butter
“Lobster tails and corn are delicious barbecued quickly and basted
with a simple ginger-flavoured butter. Prefer prawns? They’re a perfect replacement for the
lobster – use 1kg Coles Black Tiger or Banana Prawns, peeled and deveined with the tails left
Maple Glazed Ham
"Maple syrup, orange, black pepper and Dijon mustard combine to make
a sweet, savoury and slightly spicy glaze for a classic Christmas ham. To get ahead, make the
glaze the day before and store in the fridge overnight."
How to glaze ham in your BBQ
“No more room in the oven? Here’s my secret to cooking your ham in
the barbie. Prepare a covered gas barbecue for indirect cooking. Heat one burner on
medium-high, leaving the other burners off. Line a large heavy rimmed baking tray with foil.
Place your prepared ham on the tray and position the tray on the side of the barbecue that is
off. Close the lid and leave to cook for about 1.5 hours or until ham is cooked through. Cook for a further 1 hour, basting with glaze every 15 mins, or until the ham is evenly caramelised.”
Crackling Pork Roast with Pickled Onions & Cider Jus
"The red wine vinegar pickled onion and parsley salad looks
Christmassy and helps cut through the richness of the crackling pork roast. You can pickle the
onions up to 5 days ahead and keep them in the fridge. It's a good idea to air-dry the pork
roast uncovered in the fridge up to 1 day before roasting, too."
How to make perfect roast potatoes
“Here’s my tip for perfect roast potatoes – cut the potatoes
diagonally. This will give you more surface area and more corners, which means more parts of
the potato to crisp. Find my ultimate roasted potatoes recipe here."
Juicy Herbed Lamb Roast with Zucchini-Fetta Fritters
"The fritters would make delicious finger food on their own, but
they're also perfect for sopping up juices from the succulent souvlaki-spiced roast lamb. You
can make and shape the fritter mixture up to 12 hours before cooking and store, covered, in
the fridge. If you need to reheat cooked fritters, just pop them in a 200°C oven (180°C
fan-forced) for 5 mins."
How to make a salad dressing
“I always make my own vinaigrette – in just a few minutes you can
take a salad to the next level. Here’s how to do it. Combine equal amounts of your favourite
vinegar and good-quality olive oil in a jar with a pinch of salt and some chopped shallots.
Give it a good shake and it’s ready.”
Curtis Stone’s Asparagus, Snow Peas & Wombok Salad
"Inspired by Thai flavours, this Asian style slaw is great with
barbecued meats but can satisfy all dietary restrictions that show up at the table – it’s
dairy free and vegan. To make it gluten free, use gluten-free soy sauce or tamari. If there’s
a nut allergy, peanuts can be omitted."
Curtis Stone’s Tomato Bread Salad with BBQ Eggplant & Capsicum
"This fresh take on Italian panzanella makes the most of all those
beautiful summer veggies like eggplant, capsicum and juicy ripe tomatoes. To get ahead, fry
the bread and barbecue the veggies the day before, then store the veggies in the fridge and
the bread in an airtight container at room temperature."
How to cut mangoes
“Here’s a tip for getting the most fruit from a mango. The mango seed
is roughly the same width as the stem – slice down each side as close to the stem as possible
to remove each cheek.”
Summer Fruit with Lime Ice
“This is a great alternative to trifle when you want something cold
and refreshing. Feel free to add other fresh seasonal fruits to this dessert – try it with
cherries and raspberries.”
Christmas Ice Cream Pudding
"Here's what to make when you love the flavours of christmas pudding
but don't want a warm dessert. This ice cream pudding can be made up to 1 week ahead – cover
and keep in the freezer. The glazed cherries can be made up to 8 hours ahead – cover and place
in the fridge, tossing cherries occasionally."
How to store pavlova
“When it comes to the classic pav, it’s good to know you can make
your base ahead of time. But keep in mind that heat and humidity allow it to absorb moisture
and become sticky and chewy. To keep your pavlova base crisp with a perfect marshmallow-like
centre, it’s best to bake up to 1 day in advance and place in an airtight container. Store the
container in a cool, dry place, away from heat and moisture.”
Curtis Stone’s Christmas Pavlova Trifle
"Trifle is always a crowd-pleaser at Christmas and this one’s a
beauty. It’s inspired by the classic pav, but you don’t have to turn on the oven – too easy!
You could make it as individual trifles in glasses if you like. To save time on the day, make
the custard up to 2 days ahead, cover and refrigerate. Then assemble the trifle, without
topping with meringues, up to 4 hours ahead, cover and refrigerate.”
Stuck for ideas this Christmas? We have all your entertaining needs covered - from planning
your Christmas feast, to food hacks that save you time, and even something to keep little
hands busy this festive season!
Browse our delicious selection of Christmas recipes that have been curated to satisfy the
whole family. From fancy finger foods to memorable mains and delectable desserts - you’ll be
spoilt for choice!
Stress-free menu planning is here! Peruse our done-for-you Christmas menus, or check out our
favourite hand-curated shortcuts and hacks for tasty Christmas dishes minus the fuss.