{"id":180302,"date":"2025-12-12T14:29:11","date_gmt":"2025-12-12T14:29:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/180302\/"},"modified":"2025-12-12T14:29:11","modified_gmt":"2025-12-12T14:29:11","slug":"top-chefs-christmas-tips-what-to-make-from-scratch-and-what-to-buy","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/180302\/","title":{"rendered":"Top chefs\u2019 Christmas tips: What to make from scratch and what to buy"},"content":{"rendered":"

Tommy Hope, head chef, Tala<\/p>\n

Buy: Mayonnaise and Christmas mince pies<\/p>\n

Make: Gravy<\/p>\n

\u201cI\u2019ll always make my own gravy for a roast, whether it\u2019s a stock reduced to a nice sticky jus or a last minute number with the juices from the roasting tray, cooked out with a spoon of flour and a bit of nice stock. Quite often the gravy you buy in stores is overpriced or artificial.<\/p>\n

\u201cI\u2019ll always buy mayonnaise for the house. Store-bought mayonnaise has a much longer shelf life and it\u2019s decent for most things like a potato salad or leftover glazed Christmas ham sammies. I\u2019m also a sucker for store-bought Christmas mince pies, the cheaper the better.<\/p>\n

\u201cChristmas for me is not hugely about the food, but more the gathering of family and friends. I remember a Christmas dinner I had down at the beach once with my wife Claire. We were on a road trip and we picked up a small disposable bbq tray with the coals inside from Bunnings, stopped off at this fishing wharf and bought a couple of live crayfish which they halved for us on the boat; a block of butter and a lemon and sat on the beach with a couple of cold beers … \u201d<\/p>\n

\"ChefChef Plabita Florence will be mixing her own Christmas-flavoured Christmas drinks. Photo \/ Fiona Goodall<\/p>\n

Plabita Florence, chef and owner, Forest<\/p>\n

Buy: Fresh pasta<\/p>\n

Make: Drinks<\/p>\n

\u201cI really like to make drinks from scratch. Whether it\u2019s herb tea for after you\u2019ve eaten too much \u2013 a bunch of fresh mint, sweet marjoram and marigold from the garden \u2013 or a white negroni like we make at Forest (gin, Suze and Disaronno infused with roasted almonds). It tastes just like a Christmas cake!<\/p>\n

\u201cMy family\u2019s pretty non-traditional so our Christmas menu changes from year to year and we don\u2019t really make any classics. One thing I do like to buy is fresh egg pasta. It\u2019s super quick to cook and feels a little more luxurious than your run-of-the-mill dried variety. I remember seeing Jamie Oliver on TV years ago where he suggested buying fresh lasagne sheets and cutting noodles yourself, to make it seem handmade when all you really had to do was open a packet.\u201d<\/p>\n

\"ChefChef Phil Clark’s homemade trifle is an homage to his nanna. Photo \/ Jason Dorday<\/p>\n

Phil Clark, chef and owner, Kingsland Social<\/p>\n

Buy: Pavlova<\/p>\n

Make: Trifle, including the sponge and custard<\/p>\n

\u201cYou can get away with buying a bought pavlova and throwing some beautiful fresh fruit and whipped cream on top, but you would definitely make a traditional trifle. Homemade is just what makes a trifle so good. It\u2019s homely, comforting and reminds me of my Nanna\u2019s cooking. Fresh vanilla pods scraped into your custard mix and whiskey drizzled over a warm, freshly baked sponge. It doesn\u2019t get much better!<\/p>\n

\u201cBought gravy powder is okay to use as a stock \u2013 but I would definitely start by browning off some fresh meat trimmings and vegetables, deglazed with red wine and a sprig of thyme … \u201d<\/p>\n

\"WhenWhen it comes to bread buy the good stuff, says chef Lucas Parkinson. Photo \/ Babiche Martens <\/p>\n

Lucas Parkinson, chef and owner, Aryeh, Piha<\/p>\n

Buy: Cheese, crackers, good quality bread<\/p>\n

Make: Everything else, especially the gravy<\/p>\n

\u201cI\u2019m old school and half my bloodline comes from Italy, so we generally make everything from scratch, except cheese and crackers and maybe some good quality bread. I believe that the more things you make from scratch, with love, will result in a better meal that really connects friends and family.<\/p>\n

\u201cI like to get creative with the turkey. A few years ago, I broke down and braised the turkey, roasted the bones and made gravy out of that. It was the best turkey anyone had had, including myself! On that note, packet gravy is a big no-no. That vile sachet of chemical-laden powders has taken its toll on New Zealand\u2019s tables and restaurants. Oh, and if you\u2019re making a pav, make a real one \u2013 yes it\u2019s more work but the end result is so worth the effort.”<\/p>\n

\"ChefChef Al Brown starts Christmas mornings with pancakes from a packet. Photo \/ Carson Bluck<\/p>\n

Al Brown, chef and owner, Depot and Fed Deli<\/p>\n

Buy: Mayonnaise, sauces, pancake mix<\/p>\n

Make: Vinaigrettes, caramelised spicy seeds and, sometimes, pavlova<\/p>\n

\u201cHell yeah, I\u2019d admit to buying something \u2013 there\u2019s no food or product shaming in our household. I have a massive bag of Bisquick pancake mix that\u2019s our usual Christmas breakfast, with blueberries and fresh strawberries tossed in, served with lashings of butter and maple syrup. I\u2019d buy sauces [I gather the Al Brown range is particularly good for most situations!] and there really are some excellent chutneys and relishes out there. Julie Le Clerc\u2019s are my go-to.<\/p>\n

\u201cI usually have a little pre-Christmas cooking session a week or so out. Things like caramelised spicy seeds to throw on salads, dressings\/vinaigrettes, bruschetta and crackers, meringues and, sometimes, The Pav.<\/p>\n

\u201cWhile you\u2019ll see me spooning out store-bought Best Mayonnaise here and there, I will always make my vinaigrette from scratch. Just toss the ingredients in an Agee jar and shake the shit out of it – one-third vinegar, one-third extra virgin olive oil, one-third canola oil, mustard, garlic, salt and pepper and a little sugar. Taste and adjust. You can always add more of an ingredient, but once it\u2019s in, it\u2019s impossible to get it out.<\/p>\n

\"ChefChef Sid Sahrawat (pictured judging the Bakels Supreme Pie Awards) says there’s no shame in store-bought shortcuts. Photo \/ Michael Craig<\/p>\n

Sid Sahrawat, executive chef and owner, Cassia and The French Cafe<\/p>\n

Buy: Sponge cake for the trifle<\/p>\n

Make: Salads and dressings<\/p>\n

\u201cFor me, Christmas is more Kiwi backyard barbecue than formal sit-down feast. We take advantage of the beautiful summer produce in New Zealand: think corn, tomatoes, and asparagus, all at their peak. I always make salads and dressings fresh. There\u2019s nothing like the flavour you get when everything\u2019s just-picked.<\/p>\n

\u201cThat said, I\u2019m not above a few shortcuts. I\u2019ll happily cheat with a store-bought sponge cake when making the trifle \u2013 nobody ever knows, and it saves a lot of time. It\u2019s the perfect base to layer up with custard, cream, and fresh fruit for a show-stopping dessert that feels festive but fuss-free … there\u2019s no shame in using quality store-bought items that help you enjoy the day more. Christmas isn\u2019t the time to be chained to the stove.\u201d<\/p>\n

\"ChristmasChristmas tables are not immune to dietary requirements, says chef Simon Levy. Photo \/ Jerome Warburton<\/p>\n

Simon Levy, chef and owner, Inati, Christchurch<\/p>\n

Buy: Puff pastry and gluten-free gravy mix<\/p>\n

Make: Beef Wellington<\/p>\n

\u201cI like to make Beef Wellington when we are hosting Christmas Day lunch, because it reminds me of winter Christmas at home. Christmas, to me, is a special time of fun with the family and good food forms part of this.<\/p>\n

\u201cJust like in the restaurant, we have family dietary requirements of gluten- and dairy-free, so I like to make a meal that we can all enjoy. I buy puff pastry and a GF\/DF puff as it\u2019s much quicker than making my own. And I have no problem with buying a GF packet gravy and jazzing this up \u2013 it gives me more time to spend with everyone else, rather than in the kitchen.\u201d<\/p>\n

\"HomemadeHomemade gravy is a Christmas non-negotiable for Michael Meredith <\/p>\n

Michael Meredith, chef and owner, Mr Morris and Metita<\/p>\n

Buy: Pastry and ice cream<\/p>\n

Make: Gravy<\/p>\n

\u201cThe gravy or the sauce must be made from scratch. It ties everything together \u2013 all the work that\u2019s gone into the roast deserves a sauce with real flavour. Start with good bones or the roasting tray juices, reduce it slowly, and finish with a touch of acidity or a knob of butter for shine.<\/p>\n

\u201cIf you\u2019re short on time, there\u2019s no shame in using a good quality bought-in pastry. You can still make it your own by brushing with egg yolk and adding your own filling or seasonal fruit. Store-bought ice cream can also be dressed up easily with a drizzle of olive oil, roasted nuts, or a quick fruit compote.\u201d<\/p>\n

Kim Knight joined the New Zealand Herald in 2016 and is a senior journalist on its lifestyle desk. She makes gravy from scratch (and custard from an Edmonds packet). <\/p>\n","protected":false},"excerpt":{"rendered":"Tommy Hope, head chef, Tala Buy: Mayonnaise and Christmas mince pies Make: Gravy \u201cI\u2019ll always make my own…\n","protected":false},"author":2,"featured_media":180303,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[95,3167,53988,18399,1887,71,85813,42,5812,43,40838,114788,95324,38520,114789,97,4504,3765,61,3010,40,38,41,39,6923],"class_list":["post-180302","post","type-post","status-publish","format-standard","has-post-thumbnail","category-headlines","tag-and","tag-buy","tag-chefs","tag-christmas","tag-countrys","tag-from","tag-gravy","tag-headlines","tag-make","tag-news","tag-packet","tag-pav","tag-scratch","tag-shame","tag-storebought","tag-supermarket","tag-theres","tag-tips","tag-to","tag-top","tag-top-news","tag-top-stories","tag-topnews","tag-topstories","tag-what"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/180302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=180302"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/180302\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/180303"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=180302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=180302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=180302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}