Celebrity chef Curtis Stone, known for his culinary expertise, recognises that preparing the Christmas feast can be a daunting prospect for many home cooks. Speaking exclusively to the Daily Mail, the Coles Ambassador has laid out a professional strategy designed to help even the most nervous first-time host navigate the big day with confidence.
The Chef's Christmas Game Plan: Mise en Place is Key
Curtis Stone's first piece of advice is to adopt a method used in professional kitchens: meticulous planning. "What you need to do first is write down all the things you want to serve," Curtis explained. "Then make a list of all the jobs you have to do to prepare and make those dishes. In a professional kitchen we call it mise en place."
He acknowledges that this will result in a substantial "laundry list" of tasks, which might feel overwhelming. The crucial next step is to analyse this list carefully. "Look at your list and put little asterisks next to all the things that can only be done on the day," he advised. This allows hosts to complete the majority of preparation work in the days leading up to Christmas, leaving only the essential last-minute jobs for December 25th itself.
Stone emphasises that the goal should be enjoyment, not perfection. "The best hosts have the most fun," he said. "If you go to someone's house and they're stressing, it makes you uneasy... So you can't put too much stress on the day." His top tip? Don't hesitate to ask guests for help, whether that's bringing a dish or lending a hand in the kitchen, to create a shared, enjoyable experience.
Strategic Menu Planning for a Smoother Day
Supporting this approach, Coles Development Chef Michael Weldon highlights how a clever menu can drastically reduce cooking stress. "I always say: start cold - especially here in Australia where the weather is hot at Christmas," Michael told the Daily Mail. He recommends prawns, cold cuts like ham, and seasonal salads to avoid overcrowding the oven.
When using the oven, opt for 'set it and forget it' dishes. Michael points to items like the Coles Finest Boneless Chicken Prosciutto Wrapped Fromager D'affinois ($28) and the Dukkah Spiced Cauliflower Kit ($15) as perfect examples—impressive but requiring minimal skill and attention.
What's Changing on the Festive Table?
While traditional flavours remain popular, both chefs note a significant shift away from the classic centrepiece. Curtis believes the whole turkey is becoming less common in Australia. "Unless you're cooking for a huge number of people, it doesn't make a tonne of sense, apart from tradition," he observes, citing difficulties in cooking it evenly and dealing with vast leftovers.
This aligns with research by Michael Weldon's team, identifying a trend towards a variety of smaller components on the festive table, catering to different dietary preferences rather than relying on one large showpiece.
For Curtis, who splits Christmas between Australia and the US with his wife, actress Lindsay Price, and their two sons, family traditions still reign. His mother's roast pork with crackling and a ham are constants. This year, he's also embracing the tradition of making a Christmas cake with his mother. Ultimately, he values the time together above all: "Christmas is that moment when the whole world sort of stops. You slow right down. It's just you and your family, and that's really special."
