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Curtis' Ultimate Christmas menu

Chef Curtis Stone has pulled out all the stops to create a traditional Christmas dinner with a contemporary twist. His menu includes all your favourites – from glazed ham, roast turkey and crackling pork to pavlova and Christmas pudding.

Time plan - plan & cook smarter

You can do this! We’ve made it extra easy this year with a breakdown of this menu to help you get ahead and stress less on the day. Tick it off as you go for fuss-free entertaining!

Up to 1 week ahead

Make the Christmas Ice Cream Pudding, without the meringue. Cover and freeze.

Up to 5 days ahead

Make the Pickled Onions for the Crackling Pork Roast with Pickled Onions & Cider Jus. Store in the fridge.

Up to 2 days ahead

  • Make the custard for the Christmas Pavlova Trifle. Cover and refrigerate.
  • Par-boil the potatoes for the Ultimate Roasted Potatoes. Cool and transfer to a bowl. Cover with plastic wrap and store in the fridge.

Up to 1 day ahead

  • Remove the rind and score the ham for the Maple Glazed Ham. Cover and store in the fridge. Make the glaze, cool and store in an airtight container in the fridge.
  • Cook the salmon and make the mustard crème for the Roast Pastrami Salmon Crostini. Store in separate airtight containers in the fridge.
  • Make the yoghurt-tahini sauce for the Green Beans with Tomato & Sesame. Cover and refrigerate.
  • Make the Charred Capsicum Dip. Store in an airtight container in the fridge.
  • Prepare the bread, spring onion, celery and herbs for the stuffing for the Ultimate Roast Turkey. Store the bread in an airtight container at room temperature. Cover vegetables and herbs separately with damp paper towel and plastic wrap and store in the fridge.
  • Air-dry the pork roast for the Crackling Pork Roast with Pickled Onions & Cider Jus. Place pork, uncovered, on a tray in the fridge.
  • Cover the Christmas Ice Cream Pudding with meringue and freeze.

Up to 8 hours ahead

  • Toast the baguette for the Roast Pastrami Salmon Crostini. Store in an airtight container at room temperature.
  • Make the glazed cherries for the Christmas Ice Cream Pudding. Cover and refrigerate, tossing occasionally.

7 hours before serving the main

Roast the pork at 150°C for 2.5 hours.

5 hours before serving dessert

Macerate the stone fruit for the Christmas Pavlova Trifle.

4.5hrs before serving the main

Remove the pork from the oven, increase oven to 180°C and roast the Ultimate Roast Turkey and stuffing.

4hrs before serving dessert

Fold the raspberries into the macerated fruit and assemble the Christmas Pavlova Trifle without the meringue topping. Cover and refrigerate.

3 hrs before serving the main

Cook the Maple Glazed Ham in a covered barbecue. To 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 cover with foil. 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 evenly caramelised.

2 hrs before serving the main

  • Rest the turkey and make the gravy. Keep warm with the stuffing.
  • Increase oven to 230°C and finish the potatoes. Cover to keep warm.
  • Blanch and refresh the beans for the Green Beans with Tomato & Sesame. Transfer beans to a bowl. Cover with plastic wrap and store in the fridge.

Just before the guests arrive

Barbecue the pita for the Charred Capsicum Dip.

When the guests arrive

  • Finish the Roast Pastrami Salmon Crostini.
  • Serve the Charred Capsicum Dip.

45 mins before serving the main

Roast the pork at 250°C for 30 mins, then rest for 15 mins.

10 mins before serving the main

Finish the Green Beans with Tomato & Sesame.

30 mins before serving dessert

Toast the meringue on the Christmas Ice Cream pudding.

Just before serving dessert

Finish the Christmas Pavlova Trifle.

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