From next generation grazing tables to zesty seafood and levelled up vegetables, we asked top chefs how we can enhance our Christmas menus using the latest food trends.
Re-imagined grazing tables
This Christmas, diners will be craving far more than cold meats and cheese on grazing platters and tables.
“Australians love a shared feast, especially in the festive season,” says Jodie Mlikota, CEO of experience service, Gathar.
Scatter some local greenery to bring a sense of freshness to your grazing tables.
While Italian influences are always prominent on grazing plates, Mlikota is also seeing lots of Mexican, Vietnamese and Persian influences.
Whether it’s tacos, fresh produce and a variety of salsas on a Mexican spread or a Vietnamese-inspired theme with rice paper rolls next to seasonal fruit, light seafood and charcuterie, she says, “You can really push the boundaries with what’s included”.
“Charcuterie is still one of the favourites, but we’ve seen a trend towards seafood grazing too – [you can offer] traditional charcuterie and cheese, with prawns and scallops mixed in,” Mlikota adds.
Rice paper rolls bring a Vietnamese flavour to a grazing table.
When it comes to clever styling of grazing, Mlikota suggests choosing a few “star” items as the main focus, then building around them – which will be far easier if you’ve done a lot of ingredient pre-preparation.
A brunch-themed grazing table will enhance your festive breakfast offering – can you serve an abundance of fresh fruit, dips, banana bread and charcuterie?
Simple sensational seafood
Seafood is synonymous with Christmas in Australia, but this year foodies will be craving fresh, light flavours.
Hot lobster thermidor and cheesy oysters mornay will be distant memories – this year’s Christmas dinner is hankering for flavourful local produce.
“We want something light, cold and fresh,” says Guy Turland, restaurateur and Tassal ambassador.
“Aussie seafood is arguably the best in the world, so we have the freedom to serve it very simply.”
He suggests fresh sashimi style raw fish, served with light, salty dipping sauces, or citrus-cured ceviche-style pieces paired with crisp and fresh produce and green vinaigrettes, or perhaps offer prawns with vibrant dressings – think, chilli-soy-mirin or herby and spritzy chimichurri.
“We’re looking for acidic and herby flavours,” Turland explains.
Guy Turland calls for fresh, zesty seafood this festive season.
A whole fish is another current crowd pleaser.
“Consumers are becoming more comfortable eating an entire fish off the bone,” Turland says.
“When it’s fresh and high quality, simply grilled or cooked over fire might be all it needs.”
If in doubt, Turland says, “The seafood platter is always very popular”.
Meat-free mains
Plant-based meat-free alternatives are now undeniably expected on Christmas menus, searched out by consumers beyond vegans. But while whole roasted veggies – like cauliflower and pumpkin – look the part, plant-based chef, cookbook author and food photographer, Katie White, says this is the bare minimum when it comes to meat-free options.
“A whole roast vegetable is lovely, but it’s pretty baseline – there’s so much more that can be done,” she laughs, adding that you need to put in the same work as you would with any menu item.
Whole roast veggies are just the beginning of ideas for plant-based festive fare.
White suggests mushroom Wellington as a perfect festive dish, ticking the presentation, flavour and satisfaction boxes. “We’ve got the mushrooms for the meaty texture and flavour, and you can accompany them with hazelnut or walnut,” she says. “Remember, a lot of pastry just happens to be vegan.”
Sauces and gravies are the “secret sauce” for plant-based dishes. Try scoring tofu all over to create more surface area and marinating it in a 50/50 maple-soy mix before frying and basting it.
“Marinating is really going to elevate it, just like meat,” White says.
“This will make a delicious protein that goes with everything – it’s sweet and salty, and hits those taste points that go with roast veggies.”
‘Innovate, don’t replicate’ is your meat-free mantra.
The key to nailing meat-free fare? Avoid simply trying to replicate classic dishes with a plant-based alternative.
“It’s better to change the direction completely so there’s no comparison,” White says.
“A caramelised onion tart is a great meat-free canape – they’re Christmassy because of that caramelised flavour. We also do a cashew ‘feta’ for that salty/sweet contrast.”
by InSeason Team 
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