Christmas has always been a special time of joy and celebration, centring around food, family and friends. In my childhood memories I see a table groaning with food Mum prepared with such love and such abundance. I love doing the same.
I enjoy every part of it, from thinking about the food weeks beforehand – the excitement of ideas as to whether I will add something new to the family traditions – to planning not only the shopping but working out everything that can be prepared before the day. I love to be organised with my prep to take pressure off Christmas Day, and part of that is asking family members for help so that we can simply enjoy the company of our loved ones.
A Christmas roast is a must for my family – always a goose, which we raise ourselves, with the most luscious stuffing that could also be used for a well-brought-up chook.
There’s joy in a succulent turkey or pork shoulder too. And, of course, no Christmas table is complete without a fabulous glazed ham.
I do also love a bit of extravagance at Christmas. That doesn’t have to be about expense. It could be in the form of super-crispy Roasted Potatoes cooked in duck fat.
Of course, Christmas just wouldn’t be the same without a beautiful dessert to round out the meal. It’s a wonderful time for raspberries, blackberries, strawberries and my favourite mulberries in such perfect condition. So it’s a joy to make a Summer Pudding or a trifle.
When I said planning goes a long way, think carefully about what you can easily do ahead. Ham glaze, stuffing for your roast poultry, meringue for your pavlova, trifle or sparkling shiraz jelly can all be done the day before.
Same goes for gathering festive tablecloths, cutlery and crockery, checking drinks are fully chilled, arranging flowers, and choosing music. You’ll be relaxed on the day with the ‘S’ word (stress) nowhere to be seen.
Whenever possible our Christmas lunch is enjoyed outside with the food in the middle of a long table. And the cook never cleans up. There has always been the tradition of the men or the youngsters, as they get old enough, clearing the table and washing dishes. It’s about everyone being involved.
So, you see, I have never lost my delight in Christmas, or my joy in eating fresh, beautifully prepared food that nourishes body and soul. I hope these recipes help you feel the same.
Wishing you all the best this festive season,
Maggie
As featured in the Christmas 2025 issue of The Australian Women’s Weekly, and supporting the Maggie Beer Foundation.
Maggie Beer’s blue cheese tarts
Maggie Beer’s tomato and mozzarella salad
Maggie Beer’s roasted chicken with potatoes
Maggie Beer’s pork shoulder roast
Maggie Beer’s roast turkey with cumquat pistachio stuffing and Cumberland sauce
Maggie Beer’s baked salmon wrapped in vine leaves
Maggie Beer’s king prawns, crabs and avocado salad with verjuice mayonnaise
Maggie Beer’s duck fat roast potatoes
Maggie Beer’s baked pumpkin with herbs and pumpkin seeds
Maggie Beer’s green beans with roasted walnuts
Maggie Beer’s passionfruit curd sponge cake
Maggie Beer’s tiramisu with prunes and vino cotto
Maggie Beer’s summer pudding
Maggie Beer’s fruit mince semifreddo with strawberries
