Christmas Day lunch recipes for home by top Australian chefs

We’ve taken the hassle out of endless Christmas recipe searching with this curated list of fresh recipes from some of the nation’s top chefs.

Cooking at Christmas can be an endless loop of fretting over the perfect Christmas menu- one that accounts for all tastes, is possible in a normal kitchen, but will still leave guests walking away amazed with their tastebuds well and truly tantalised.

We enlisted the help of some of the nation’s top chefs, from acclaimed Sweet Assassin Adriano Zumbo to Fat Noodle’s Luke Nguyen, to put together their favourite Christmas Day recipes that families can create at home.

Here you will find everything festive cocktails, classy canapes and mind-blowing hero dishes.

Appetisers and sides

Jacqui Toumbas’ Savoury Scones with Herb and Parmesan

Brisbane-based nutritionist and content creator Jacqui Toumbas is the queen of beautiful, wholesome food, right from her start as the newly-graduated founder of Miss Bliss Wholefoods in West End.

“The savoury Herb & Parmesan Scones come from my appreciation for simple, flavourful dishes that feel special but are easy to prepare ahead … they are designed to make Christmas hosting feel effortless, leaving more time for laughter and connection with loved ones,” Toumbas said.

“The secret is in layering the dough and using buttermilk to achieve that light, tender texture … the dough can be made ahead of time, portioned, and stored in the fridge, ready to bake just before serving—ensuring they’re warm, golden, and fresh from the oven when your guests arrive.”

INGREDIENTS:

• 440 g plain flour
• 1 tbsp (15g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1/4 tsp smoked paprika (optional, for depth)
• 1/2 cup chopped fresh parsley (for the dough)
• 225 g unsalted butter (frozen, for the dough)
• 3/4 cup (70 g) grated Parmesan cheese (extra for garnish)
• 1 1/4 cup (312 ml) buttermilk
• 4 tbsp (60 g) unsalted butter (for the herb garnish)
• 2 tbsp chopped fresh parsley (for herb garnish)
• Zest of 1/2 lemon
• Flaky salt, for finishing (optional)

Savoury herb and parmesan scones by Jacqui Toumbas. Photo and recipe by @jacquitoumbas

METHOD

1. Prepare the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, parmesan, parsley and smoked paprika.
2. Grate your frozen block of butter into a separate bowl. Once grated, place the bowl back in the fridge for 10 minutes to ensure the butter stays perfectly cold and ready to mix into the dough.
3. Remove the grated butter from the fridge and add it to the dry ingredients. Toss gently to evenly distribute the butter throughout the flour mixture.
4. Create a well in the centre of the dry ingredients and pour in the buttermilk. Gently mix with a spatula or your hands until the dough just comes together—be careful not to overwork it to keep the scones tender.
5. Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle, about 2.5 cm thick. Cut the dough into three equal sections, stack them on top of each other, and roll it out again to 2.5 cm thick. This creates light, flaky layers - do this twice.
6. Shape the final dough into a clean rectangle, wrap in cling wrap and place in the fridge for min 1 hour.
7. Preheat your oven to 200°C.
8. Cut the scones into equal size squares or use a cookie cutter to cut out circles. Arrange the scones on a parchment-lined baking tray, spaced apart for crispier edges or closer together for softer sides.
9. Bake for 15-18 minutes, or until golden brown on top.
10. While the scones bake, melt 4 tablespoons of butter in a small saucepan over low heat. Brush the scones with melted butter and garnish with chopped parsley, parmesan and lemon zest. Sprinkle with flaky salt for a finishing touch. Enjoy warm.

Sarah Baldwin’s Salsa Verde

As the mastermind behind one of Brisbane’s hottest dining experiences, the ten-seater degustation restaurant joy, in Fortitude Valley’s Bakery Lane, Sarah Baldwin is an expert on all things fine-dining.

But, tucked away in her Gold Coast home, or with her family over Christmas, Baldwin adores comfortable, familiar favourites, like this Salsa Verde.

“This green sauce was a favourite at Christmas last year. I made it mint heavy because I was serving it with roasted lamb rump. This sauce is more easily made when in a larger quantity, making it the perfect sauce to have in your fridge as a left over,” Baldwin said.

INGREDIENTS:

• 1⁄2 cup mint
• 1⁄2 cup parsley
• Green chilli (we knew kids would be eating this, so made it mild- feel free to add as many green chillies as you like!)
• 30 ml Chardonnay vinegar
• 3 cloves confit garlic
• 250ml smoked olive oil
• 1- 2 ice cubes (on stand by to chuck in if the mixture needs to be loosened. The Ice cube will keep the sauce bright green!)

METHOD:

1. In a blender blitz the washed herbs, chilli, garlic and olive oil. Save the Chardonnay vinegar for last. I prefer the oil to come into contact with the herbs before the acid. I pulse the blender to achieve a more textured sauce. If you are after a smooth, green sauce- blend all ingredients on high until smooth. If the mixture isn’t blending easily, add one or two ice cubes. This will serve the same purpose as water without compromising the green colour.
2. Once your sauce is blended, store in an air tight container in the fridge. Ensure all the herbs are brushed down from the sides of the storage containers after each use- this will ensure your sauce stays nice and green!

Luke Nguyen’s Char-grilled Scallops in a Champagne Butter Fish Sauce

Chef Luke Nguyen, of Fat Noodle Restaurant

Luke Nguyen, the celebrity chef behind Star Casino restaurant Fat Noodle, has partnered with Maison Lanson to produce some incredible festive food options this Christmas, including these mouth-watering chargrilled scallops in a champagne butter fish sauce.

INGREDIENTS

• 12 large scallops, roe removed, placed on the half-shell
• 2 tbsp Ikura (salmon roe)
• 6 spring onions, thinly sliced on a diagonal
• 2 large red chilli, julienned
• 500g sea salt

Champagne Butter Fish Sauce

• 1 cup Lanson champagne
• 1 tbsp diced shallot
• 1/2 cup French unsalted butter
• 1 tbsp grated fresh ginger, julienne
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp thinly sliced green shallots

Char-grilled Scallops in a Champagne Butter Fish Sauce by Luke Nguyen. Photo supplied

METHOD

1. In a very small saucepan, simmer champagne and shallot until reduced to 2 tablespoons, this will take less than five minutes. Take off heat and allow to slightly cool.
2. Meanwhile, place 1/2 cup French unsalted butter into a medium sauce pan and turn the heat to medium. Keep stirring until the butter melts and then turns light brown, about 5 minutes.
3. In a medium sized mixing bowl, combine the browned butter, fresh ginger, fish sauce, lime juice, thinly sliced green shallots, the reduced champagne; mix.
4. Heat a chargrill or barbecue to high heat.
5. Brush the scallops with the champagne butter.
6. Place the scallop shells directly onto the hot grill, then remove the meat and grill for one minute until charred on one side.
7. Now place the scallops back onto its shell (charred side up), then add a few teaspoons of the champagne butter over each scallop and allow to cook and bubble away for a further 2 minutes until the scallop shells are nice and charred.
8. Transfer the scallops to a serving platter lined with rock salt, add some ikura to each scallop, garnish with spring onion and chilli.

Mains

Dayan Hartill-Law’s Gochujang Toffee Apple Ham

Executive Chef Dayan Hartill-Law from Palette at HOTA , Home Of The Arts on the Gold Coast with his Christmas Ham and Boxing Day Toastie. Picture: Nigel Hallett

Whipping up edible art in the kitchen at the Gold Coast’s Home of the Arts’ (HOTA) restaurant, Palette is where Dayan Hartill-Law thrives, but this recipe is one to prove that even the most incredible exotic dishes can be accessible from home.

This Gochujang Toffee Apple ham stemmed from Hartill-Law’s sons’ new-found exploration of spice.

“This year, my son has been testing his limits with chilli, pushing his tolerance and curiosity to new heights. Inspired by his adventurous spirit, I wanted to craft something that could challenge his palate while offering balance and depth,” Hartill-Law said.

“For chefs, Christmas Day is a rare and cherished occasion. It’s a moment to step away from the demands of the kitchen and channel all that hard-earned skill and discipline into a labour of love for those who matter most.”

“It’s about transforming the rigour of our everyday craft into a celebration, a feast fit for a royal banquet, shared with the people we hold dear.”

INGREDIENTS:

• 1 x 5-6kg ham
• Cloves for studding
• 2 litres apple cider
• 3 sticks cinnamon
• 1 teaspoon of allspice berries
• 10 apples, peeled and core removed
• 600gm caster sugar
• 120g gochujang paste

METHOD

1. Preheat oven to 160 degrees Celsius
2. Line your oven tray with baking paper
3. Remove the skin from the ham and score in 3cm squares, each square to be studded with a clove
4. Place cider, cinnamon, allspice in a pot and reduce by half.
5. In a separate pot place the sugar, wet the sugar and ensure the sides of the pot are clear from sugar to avoid crystallisation, take the sugar to an amber caramel colour and whisk in the apple cider reduction, this will spit and bubble so do so cautiously. Once the pot has settled, add your gochujang and reduce to a nice glaze consistency.
6. Brush this over your studded ham
7. Place your ham on the apples and into the oven
8. I like to glaze every half an hour; we are looking at a cooking time of around 2.5-3 hours for a ham this big
9. Once cooked place on serving platter, you can take the apples and blend for apple sauce to go with your roast pork or save for another day.

Dessert

Jacqui Toumbas’ Berrymisu

This Berrymisu is the ultimate showstopping dessert for entertaining, and the best part? It can be made ahead of time—every host’s dream! Inspired by my love for the classic tiramisu, I’ve reimagined it with a fresh and summery twist. Layers of savoiardi biscuits are soaked in a homemade ginger and cinnamon syrup, then paired with luscious strawberry jam and a light, creamy mascarpone filling. It’s the perfect balance of indulgence and brightness, making it a crowd-pleaser at any festive table.

INGREDIENTS:

• 1 pkt (20ish) savoiardi biscuits
• 1 jar Beerenberg strawberry jam
• 500g mascarpone cream
• 5 eggs
• 5 tbsp + 1 cup caster sugar
• 1 pce cinnamon bark
• 50g ginger, cleaned & chopped
• 500g mascarpone
• 1 punnet fresh strawberries
• Crushed pistachios (optional)

Berrymisu by Jacqui Toumbas. Photo and recipe by @jacquitoumbas

METHOD

Ginger & Cinnamon Syrup

1. Combine 1 cup caster sugar & 1 cup of water in a small saucepan. Add the ginger & cinnamon bark.
2. Bring to a boil, then reduce to simmer. Continue to simmer for 20 minutes till slightly thickened. Allow to completely cool before using.

Mascarpone Cream

1. Separate the eggs putting the yolks and whites into separate large bowls.
2. Place 4 tbsp of sugar into the yolks and beat them until they are thick and creamy and the colour of the yolks has become a pale yellow colour.
3. Add the mascarpone and beat until creamy.
4. Beat the egg whites with 1 tbsp sugar until you achieve stiff peaks. Fold the whites into the yolks, spooning from the bottom of the mixture to the top with a rubber spatula trying to maintain the volume from the egg whites but also breaking up any lumps creating a smooth cream.

Assemble

1. Start by placing a thin layer of mascarpone cream on the base of your serving dish.
2. Next dip the biscuits in the syrup for a few seconds (no longer otherwise they’ll disintegrate).
3. Spoon the jam onto the biscuits and carefully spread a thin layer
4. Top the jam with a layer of mascarpone cream
5. Repeat this process till you have 2 or 3 layers of biscuits.
6. Place in the fridge to set for minimum 1 hr or overnight
7. Before serving, top with sliced strawberries and crushed pistachios

Jason Barratt’s Queensland mango and limoncello cake

Executive Chef Jason Barratt at Supernormal, with his Christmas recipe, a Summer mango and Limoncello Cake - on Thursday 12th December 2024 - Photo Steve Pohlner

Jason Barratt is the executive chef behind Brisbane’s best new restaurant of 2024, Supernormal and Bar Miette, but has stepped away from the standard offering’s of his work venues to craft this quintessentially Queensland dessert.

For those wanting to offer something a little fancier than the classic mango-topped pavlova, this mango and limoncello sponge is the perfect option.

INGREDIENTS

Limoncello sponge

• 100 gm plain flour
• 1⁄2 tsp baking powder
• 4 eggs, at room temperature
• 110 gm caster sugar
• 60 gm unsalted butter, melted

Limoncello syrup

• 180ml water
• 180gm sugar
• 100ml limoncello
• 1 lime, zested

Vanilla mascarpone cream

• 150g mascarpone
• 75g thickened cream
• 2 vanilla pods, seeds removed, husk discarded
• 1 tbsp pure icing sugar, sifted

To serve

• 2 mangoes, skin removed, cheeks cut away from the pip and finely sliced
• 1 lime, zested
• Remaining limoncello syrup

Executive Chef Jason Barratt at Supernormal, with his Christmas recipe, a Summer mango and Limoncello Cake - on Thursday 12th December 2024 - Photo Steve Pohlner

METHOD

Sponge

1. Preheat the oven to 200°C.
2. Lightly grease and line a 30 x 40 rectangular cake tin with baking paper.
3. Sift the flour & baking powder into a large bowl and set aside.
4. Combine eggs and sugar and mix in an electric mixer on high speed until pale and tripled in volume. Sift the flour over in three batches, folding each batch gently in by hand to combine and not to over mix.
5. Gently fold through the melted butter.
6. Transfer the sponge mixture to the cake tin and bake until golden and the cake springs back when lightly tapped (15-20 minutes).
7. Once slightly cooled, turn the cake out onto a wire rack and cool completely.

Limoncello syrup

1. Combine 180ml water, 180g and sugar in a medium size saucepan over high heat, bring to the boil and reduce the liquid by 1⁄3.
2. Remove from the heat, add the limoncello and lime zest and set aside to cool.
3. To make the vanilla mascarpone, whisk all the ingredients together (in a stand mixer or by hand) to form soft peaks. Place in the refrigerator to chill.

Assemble

1. Take a round stainless steel ring mould or a spring form cake tin of approximately 140mm (diameter) x 60mm (in height). Use the mould or cake tin to cut 4 circles out of the sponge.
2. Place one of your sponge circles into your mould or tin (if using the mould place this on a plate). Brush the sponge with around 2 tablespoons of the limoncello syrup.
3. Top with 1⁄4 of the mascarpone and a 1⁄4 of the mango slices. Add another layer of sponge, repeat the layers until you have used all of your sponge, finishing with mascarpone and mango on top.
4. Refrigerate overnight.
5. To serve, gently remove the mould or ring. Garnish with more sliced mango, lime zest and remaining syrup.

Mitch Suchowacki’s Peach and Almond Galette

Mitch Suchowacki, Head baker at Agnes Bakery, preparing his Peach and Almond Galette. Photo: Dexter Kim

Mitch Suchowacki is the genius head baker behind the incredible treats that Fortitude Valley favourite Agnes Bakery has been pumping out since its chaotic start during the coronavirus pandemic, and one of his signatures, the Peach and Almond Galette is perfect for that post-Christmas lunch sweet treat.

“Some people like to keep the crust simple but I like to add this style of crimping as a design for Christmas,” Suchowacki said.

“For even more of a festive spin, you can swap the stone fruit for cherries.”

INGREDIENTS:

Galette Dough

• 150g unsalted butter, cold
• 300g all-purpose flour
• *Optional: If you have whole wheat flour, substitute 40g of the total amount for added flavour
• 5g salt
• 80g ice cold water

Almond Frangipane

• 180g unsalted butter, softened
• 180g caster sugar
• 100g all purpose flour
• 120g blanched almond meal
• 120g natural almond meal
• 2 large eggs
• 100g natural almond flakes

Fruit Topping

• At least 4 fresh or poached stone fruits (such as plums or peaches) sliced.
• Glaze
• 100g fruit jam (apricot or peach works well)
• 50g water

Cream Topping

*This can be prepared a few hours ahead of time

• 300ml heavy cream
• 100g mascarpone cheese
• 1 tsp vanilla extract
• 1 tbsp Amaretto (optional)

Peach and Almond Galette, by Agnes Bakery head baker Mitch Suchowacki. Photo: Dexter Kim

METHOD

Galette

1. In a large mixing bowl, combine the butter and flour. If you are using a mixer, use the paddle attachment. Combine until the mixture forms fine crumbs.
2. Slowly add ice cold water until the dough comes together. Don’t over mix. Dough should be flexible and soft enough to roll.
3. Roll out the dough between two sheets of parchment paper to fit the size of your pan or desired thickness. Chill the dough in the refrigerator for at least 30 minutes.
4. Take out the chilled dough and cut it to the size of the pan you are using.
5. Fold over the edges twice to make a thin crust. Use your fingers to crimp and create a pattern of your choosing.
6. Once shaped, place back in the fridge.

Method for almond frangipane

1. In a separate mixing bowl, mix together the butter and sugar until well mixed but not whipped.
2. Gradually add the eggs, mixing well after each addition.
3. Fold in both almond meals and flour until just combined.
4. Fold in almond flakes.

Assemble the galette

1. Preheat your oven to 180°C. Lay the chilled dough onto a lined baking sheet.
2. Spread a layer of frangipane over the dough, leaving a 1-2 cm border around the edge.
3. Remove the seed from your fruits and slice into 6 equal pieces - not too thin to prevent drying out the fruit.
4. Starting from the outside to the centre, arrange the fruit slices tightly on top of the frangipane in a circular pattern.

Bake the Galette

1. Bake in the preheated oven for 10 minutes or until the crust is golden and the frangipane is set.
2. Reduce the oven to 160°C. Bake for a further 30 minutes.
3. Prepare your glaze. Warm the jam and water together in a small pan until smooth.
4. Take the galette out of the oven.
5. While still warm, brush the galette with the glaze.

Prepare the Cream

1. This can be prepared a few hours ahead of time
2. In a mixing bowl, whip the heavy cream to soft peaks. Add the mascarpone, vanilla extract, and Amaretto (if using), folding until combined..
3. To serve, let the galette cool completely before slicing. Serve each piece with a dollop of the mascarpone cream on the side.

Adriano Zumbo’s Rocky Road Profiteroles

Sweet Assassin Adriano Zumbo might be the first person you look to for Christmas Day dessert advice, and this Christmas he has created some incredible Rocky Road Profiteroles, hopefully alongside his equally sweet little boy, Maxy.

“Christmas cooking is all about bringing people together and making memories, this recipe is perfect for sharing – it’s fun to prepare and even more fun to eat, whether

you’re with family, friends, or sneaking an extra bite for yourself,” Zumbo said.

“Maximus has definitely shown an interest in the kitchen lately! While he might not be piping choux pastry just yet, I love having him by my side, making memories in the

kitchen together.”

Adriano Zumbo and his Wicked Sister Rocky Road Profiteroles

INGREDIENTS:

• 145g water
• 72g unsalted butter
• Pinch of sugar
• Pinch of salt
• 80g plain flour
• 110-150g eggs (about 3 eggs)
• For Filling and Garnish:
• Wicked Sister High Protein Chocolate Pudding (for filling and sauce)
• Wicked Sister High Protein Strawberry Pudding (for filling)
• 1 tablespoon water (for chocolate sauce)
• Strawberries
• Roasted hazelnuts
• Mini marshmallows

METHOD:

1. Preheat your oven to 170°C.
2. In a saucepan, combine 145g water, 72g butter, a pinch of sugar, and a pinch of salt. Bring to a boil.
3. Add 80g plain flour, remove from heat, and whisk until it forms a thick, smooth paste. Set aside to cool for 5 minutes.
4. Gradually add 110-150g eggs (about 3 eggs), stirring until the mixture becomes a smooth, shiny paste with a thick, flowing texture. You may not need the entire amount of eggs.
5. Transfer the choux mixture to a piping bag fitted with a round tip.
6. Lightly grease a baking tray with spray oil, or lightly coat with oil using a kitchen towel.
7. Pipe 2-3cm round balls onto the tray, leaving space between each to allow for expansion.
8. Bake in the oven for 30 minutes or until golden brown.
9. Use 5 profiteroles per portion. Alternate filling each profiterole with Wicked Sister High Protein Chocolate Pudding and Wicked Sister High Protein Strawberry Pudding by poking a hole at the bottom and filling with a piping bag fitted with a round tip.
10. In a bowl, combine 5 tablespoons of Wicked Sister High Protein Chocolate Pudding with 1 tablespoon of water. Microwave for 45 seconds to create a smooth chocolate sauce.
11. Arrange filled profiteroles on a plate or in a bowl. Drizzle with the chocolate sauce and garnish with strawberries, roasted hazelnuts, and mini marshmallows.

Drinks

Marc Grey’s Christmas Tiramisu Cocktail

 For a man who spends his minimal spare time tucked in his at-home cocktail lab, creating the next awe-inspiring ingredients and recipes for his four venues, its unsurprising that Marc Grey would create a Christmas cocktail to challenge expectations.

When you read Christmas Tiramisu cocktail, your brain might be immediately transported to thoughts of a creamy, milk-based cocktail akin to a White Russian, infused with the flavours of the festive staple.

Rather, the talented master mixologist and co-owner of Destino Sanctuary Cove and the three comic-book themed California Lane bars 1st Edition, Harley Quinn and Poison Ivy, has crafted this clear, rum-based cocktail to impress all your guests.

Marc Grey, of Destino Sanctuary Cove

INGREDIENTS

• 45ml Kraken Spiced Rum
• 15ml Mr Black Coffee Liqueur
• 15ml Muscat
• 15ml Vanilla Syrup
• 15ml Lemon Juice
• 2 bar spoons of drinking chocolate
• 2 crushed Nona’s biscuits
• 40ml milk

The Christmas Tiramisu cocktail by Marc Grey of Destino Sanctuary Cove, 1st Edition, Poison Ivy and Harley Quinn

METHOD

1. Combine all ingredients together into a mixing g jug and stir very well (you can lightly blend if you want to).
2. Pour ingredients over milk in a separate jug
3. Cover and let sit for 3-4 hours (or until split)
4. Strain cocktail through a funnel with a coffee filter. The first few drops will come out cloudy, but once straining clear, move the funnel to a storage bottle.
5. Close the lid, then place in the fridge for one hour.
6. To serve, add 85ml of cocktail mix into the stirring glass. Add ice and stir. For garnish, in a short tumbler glass, add a clear piece of ice and dust drinking chocolate on top, then very carefully strain the cocktail down the side of the glass so you don’t make contact with the chocolate dust. Serve.

Isaac Ohsberg’s Rumball Old Fashioned

INGREDIENTS

• 50mL Coconut Ball infused Rum
• 7.5mL Dark chocolate liqueur
• 5mL Sugar Syrup
• 4 dashes of Black Walnut Bitters.

METHOD

1. The day before Christmas as the rum balls are being made, set aside a bit of rum and some coconut balls to infuse your rum with some funky flavours. Let
2. these sit overnight, or until ready for use.
3. Once you’re ready to use your rum, strain out the now rum balls and set them to the side.
4. Take 50mL of your infused rum, 7.5mL Dark chocolate liqueur, 5mL Sugar Syrup, 4 dashes of Black Walnut Bitters and place it all into a mixing glass.
5. Fill with ice to the top of the mixing glass and stir for approximately 10-12 seconds.
6. Single strain and serve over a large cube of ice.
7.  Enjoy with one of your delicious rum infused coconut balls.