Food and Drinks

The Christmas planner’s timeline from Taste.com.au

  • Decide what you want to serve for Christmas: Buffet, Asian, traditional, Australian, or modern.
  • Invite your guests and ask them to RSVP so you can count the numbers.
  • Stock up on packaging (resealable bags, cling wrap, foil, containers, and ham bags).
  • Start running your freezer down, clearing space for your Christmas food.
  • Make your fruit-mince for mince pies. It will last in a cool, dry place for several months.
  • Make your Christmas pudding or cake.
  • Plan your menu.

Six weeks out

  • Confirm the guest list
  • Buy table decorations (bonbonnieres, balloons, name places).

Five weeks out

  • Choose from meat, seafood, or turkey.
  • Make two lists of items to buy (perishables & non-perishables).

Four weeks out

  • Stock up on non-perishable items and alcohol (e.g., Tinned food, olive oil vinegar, tomato sauce gravy granules, rum balls wild crackers, rum balls).

Three weeks out

  • Make brandy Butter to go with your pudding.

Two weeks out

  • Make Christmas Truffles as gifts to be kept in an airtight box in the refrigerator.
  • Make mince pies using fruit mince that you have already made ( Here’s the recipe).

One week away

  • Make sure to clean the grill and stock up on firelighters, charcoal, or gas.
  • Buy hardier fresh produce (e.g., potatoes, onions, garlic, meat, cheeses).
  • Roast your Christmas Ham (we love the sticky caramel recipe).
  • When roasting potatoes, parboil them, roast them until they are dried out, and then put in a resealable freezer bag.

23 December

  • Check your final list of purchases.
  • Fresh produce such as fruit, vegetables, salads, and herbs are best.
  • Fresh seafood should be stored in the refrigerator.
  • If the turkey is frozen, take it out of the refrigerator to defrost.
  • Cover the pancetta with cling film and place in the fridge.
  • Start chilling your drinks.

24 December

  • Cover your prawns with cling film after cleaning, peeling, and deveining.
  • Store the vegetables for salads and side dishes in resealable plastic bags.
  • Store salad dressings, seafood sauces, and other condiments in jam jars
  • If you are making salads, boil potatoes or rice.

The night before

  • Remove the turkey from the fridge and let it defrost in a cool, dark place overnight.
  • Defrost frozen potatoes.
  • Each dish should be served on a separate plate or bowl.
  • Making meringue to make a pavlova. Let it cool in the oven overnight.

Christmas Day

  • Follow our step-by-step guide to prepare and roast your turkey.
  • Fill up the esky with ice for your guests.
  • Set out snacks such as chips, nuts, and dips.

One hour before lunch

  • Roast potatoes, vegetables and stuffing.
  • Make gravy
  • Salads can be assembled (fruit, nuts, and seeds will add color to the leaves if time is an issue).
  • Top your pavlova off with whipped cream, fresh fruit and berries.
  • Place cheeses onto a platter.

Before you go to bed

  • Wrap all leftovers well to be picked up the next day or frozen for later use.
  • Do not think about the next year.

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