How to Plan the Perfect Christmas Menu: A Step-by-Step Guide
Written by Food, Travel & Lifestyle Creator Jacqui Toumbas @jacquitoumbas
This season, we've partnered with Brisbane-born Australian nutritionist & content creator, Jacqui Toumbas. Jacqui loves wholesome foods, curating unforgettable events, exploring her culture and heritage, and opening up dialogues and conversations with some pretty incredible people. All of this done from the kitchen, over a love for cooking and food.
For me, the secret to a memorable Christmas feast lies in careful planning and thoughtful choices. When I host Christmas, my priority is spending as much time as possible with friends and family, rather than being stuck in the kitchen all day. By planning ahead, I can create a festive, harmonious dining experience that lets everyone (myself included!) fully enjoy the day. Here’s how I approach planning the perfect Christmas menu, step by step.
I like to start with a theme or style for the menu. This could mean going traditional, with beloved dishes like roast turkey and ham; adding a modern twist with fresh ingredients or unique preparations; or even taking an international-inspired route, bringing flavors from different cultures to the table. Having a theme helps me guide not just the dishes, but also the drinks and décor, tying everything together for a special and cohesive experience.
When I select dishes, I try to balance the courses for a well-rounded meal. I go with light appetizers to set the tone without filling guests up too much before the main event—something simple yet elegant, like an antipasto platter or a seafood starter. For the main course, I choose a showstopping dish such as a beautifully roasted ham, turkey, or even a hearty vegetarian centrepiece. If I know my guests have varied preferences, I’ll include two main protein options, so everyone feels looked after. Side dishes should complement the main, so I aim for a mix of textures and flavors—rich, indulgent choices like creamy potatoes paired with lighter options like a fresh salad or roasted seasonal vegetables. I finish on a high note with dessert, offering something classic like a pavlova or (my personal favourite) a trifle, plus a lighter choice, like a fruit platter, for balance.
Because I want everyone to feel welcome, I make sure there are options for any dietary needs. Whether that’s a gluten-free side, a vegetarian main, or a dairy-free dessert, it’s worth the small effort to include something everyone can enjoy. Knowing the favourites of friends and family adds an extra personal touch too, making the meal even more meaningful.
One of my biggest tips for reducing stress (and maximizing family time) is to choose dishes that can be made ahead of time. I love to prepare as many side dishes, desserts, and sauces as possible a day or two before, so on Christmas Day, I can focus on being present with everyone instead of juggling last-minute cooking. A little preparation really does go a long way, helping create a relaxed, seamless day.
And while food is at the heart of it all, the dining atmosphere is just as important to me. A thoughtfully arranged table brings the whole experience together visually. I like to coordinate tableware, linens, and a few festive decorations to match the theme. Simple touches—holiday-themed napkin rings, personalized place cards, or a few seasonal candles—go a long way without overwhelming the table. It’s those little details that make the meal feel extra special.
Lastly, I always prepare for leftovers. By making just a bit extra, I can be sure there’s plenty for the next day and even send some home with guests, which is often the part they love most! Plus, a second helping of holiday food is one of life’s simple pleasures.
Planning the perfect Christmas menu for me is about more than just the food; it’s creating a memorable and joyful experience for everyone. With a bit of planning, I get to enjoy the day to its fullest, alongside my loved ones, knowing each dish has been chosen with care. This way, I can spend more time around the table, where the best moments of Christmas truly happen.
Honey Garlic Roast Potatoes
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
• 700g washed baby potatoes
• 3 cloves garlic, minced
• 2 tsp salt
• 2 tbsp honey
• 2 tbsp olive oil
• ½ cup (40g) parmesan cheese, finely grated
• 3 tbsp butter, melted
Method
1. Preheat the oven
220°C (fan-forced).
2. Prepare the potatoes
Cut the baby potatoes in half, then score the cut side with a criss-cross pattern.
3. Season the potatoes
In a large bowl, combine the potatoes with garlic, salt, honey, and olive oil. Toss well to ensure the potatoes are evenly coated.
4. Prepare the baking tray
Sprinkle the grated parmesan cheese evenly over the base of a baking tray.
Pour the melted butter over the parmesan, spreading it to cover the tray.
5. Arrange the potatoes
Place each potato half, cut-side down, onto the parmesan mixture in the tray. Arrange them snugly to ensure even cooking.
6. Roast the potatoes
Roast in the preheated oven for 25–30 minutes, or until the potatoes are golden, crisp, and tender when pierced with a fork.
7. Serve
Allow the potatoes to cool slightly before serving to ensure the parmesan crust stays intact. Serve warm as a side dish or snack.
Strawberry Tiramisu
Serves: 8 -10
Prep Time: 40 minutes + chilling
Ingredients
Base:
• 24 ladyfinger biscuits (savoiardi)
• ¾ cup (240g) strawberry jam
• 1 -2 cups fresh strawberries, sliced
Mascarpone Cream
• 5 large eggs, separated
• 5 tbsp caster sugar (65g)
• 500g mascarpone
Ginger & Cinnamon Syrup
• 1 ½ cups (330g) caster sugar
• 1 ½ cups (375ml) water
• 70g fresh ginger, cleaned and cut into small pieces
• 1 cinnamon stick
Method
Prepare the Ginger & Cinnamon Syrup
1. Combine the caster sugar, water, ginger, and cinnamon stick in a small saucepan.
2. Place over medium heat and bring to a boil.
3. Reduce heat and simmer for 20 minutes. Remove from heat and set aside to cool. Once cool, strain and discard solids.
Prepare the Mascarpone Cream
1. Separate the eggs into two large bowls—one for yolks and one for whites.
2. Add 4 tablespoons of caster sugar to the yolks and beat with a hand or stand mixer until thick, pale, and creamy.
3. Add the mascarpone to the yolk mixture and beat until smooth and creamy.
4. In the second bowl, beat the egg whites with the remaining 1 tablespoon of sugar until stiff peaks form.
5. Gently fold the egg whites into the mascarpone mixture in thirds, using a rubber spatula, until smooth and combined. Be careful not to deflate the mixture.
Assemble the Tiramisu
1. Spread a thin layer of mascarpone cream on the base of your serving dish (a rectangular 30cm x 20cm dish works well).
2. Lightly dip each ladyfinger into the cooled syrup, ensuring they are coated but not soggy. Arrange a single layer of dipped biscuits over the cream.
3. Spread half the mascarpone cream evenly over the biscuits.
4. Add a layer of sliced strawberries, then drizzle with strawberry jam.
5. Repeat with another layer of dipped biscuits, mascarpone cream, and strawberries.
5. Finish with a final drizzle of jam and arrange extra strawberry slices on top for decoration.
Macadamia-Crusted Ham
Serves: 10 - 12
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Ingredients
• 5–6kg leg of ham, bone-in
• 1 cup (250ml) orange juice
• ½ cup (125ml) honey
• ¼ cup (60ml) Dijon mustard
• 1 cup (200g) macadamias, finely chopped or processed
• ½ cup (50g) panko breadcrumbs
• ¼ cup (60ml) olive oil
Method
Preheat the oven
Preheat your oven to 180°C (fan-forced). Line a large baking tray with foil and a layer of baking paper.
Prepare the ham
Using a small, sharp knife, carefully cut around the shank end of the ham to create a neat line. Run the knife under the rind, gently loosening it. Remove the rind, leaving a thin layer of fat.
Score the fat in a diamond pattern, being careful not to cut into the meat.
Make the glaze
In a small saucepan, combine orange juice, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring until combined. Remove from heat and let cool slightly.
Prepare the macadamia crust
In a bowl, combine finely chopped macadamias, panko breadcrumbs, and olive oil. Mix well.
Glaze the ham
Place the prepared ham on the baking tray. Brush generously with the orange glaze, ensuring it seeps into the scored fat.
Add the macadamia crust
Press the macadamia mixture over the top and sides of the ham, pressing gently to adhere.
Bake the ham
Roast the ham in the preheated oven for 1 hour 30 minutes, basting with the remaining glaze every 20 minutes. If the crust starts to brown too quickly, cover loosely with foil.
Serve
Allow the ham to rest for 15 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs or citrus slices if desired.
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Every year, I step into my favourite holiday role as the "cool aunt" by hosting an annual Christmas cooking day with over eight nephews and nieces, all under the age of six. It’s a day filled with flour-covered countertops, chocolate-streaked cheeks, and joyful chaos—a tradition that brings the magic of the season to life. For me, it’s about more than just baking; it’s about creating lasting memories and sharing the joy of cooking with the little ones.