The year I nailed Christmas: chefs and cooks recall the year when everything went right

By Peter Barrett
Updated February 14 2015 - 10:08am, first published December 17 2014 - 1:37am
Guillaume Brahimi's ice-cream Christmas tree. Photo: Nic Walker
Guillaume Brahimi's ice-cream Christmas tree. Photo: Nic Walker
Guillaume Brahimi's ice-cream Christmas tree. Photo: Nic Walker
Guillaume Brahimi's ice-cream Christmas tree. Photo: Nic Walker
Ben Milgate's punch in a watermelon. Photo: Supplied
Ben Milgate's punch in a watermelon. Photo: Supplied
Ben Milgate's punch in a watermelon. Photo: Supplied
Ben Milgate's punch in a watermelon. Photo: Supplied
Guillaume Brahimi's Christmas-tree ice-cream.
Guillaume Brahimi's Christmas-tree ice-cream.
Oysters by Scott Pickett. Photo: Dean Cambray
Oysters by Scott Pickett. Photo: Dean Cambray
Neil Perry's roast turkey with ricotta stuffing. Photo: William Meppem
Neil Perry's roast turkey with ricotta stuffing. Photo: William Meppem

Pressure. Expectation. Family. For people hosting Christmas lunch or dinner it's a yuletide cocktail that is not always sweet. Although many breathe a sigh of relief when Christmas Day passes, there are a few of us who have cracked (at least, the culinary) Christmas code. From accompaniments, mains and desserts to novel alcoholic punches, here are the insights gleaned from some people who, for one year at least, have nailed Christmas.

The year: 2012
The chef: Carolyn Creswell, businesswoman
The advice: read the instructions

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