WHAT WE'RE MAKING FOR CHRISTMAS DAY 2025

There’s no rest for the food-obsessed, especially when it comes to Christmas Day!

Sarah Tuck, CEO and Editor
It is tradition in my family, that I do the Christmas hosting, which suits me perfectly! I love nothing more than turning on some Christmas tunes and faffing around the house getting everything ready. For the last 10 years I have been under strict instructions to make the same thing each year — my original roast salmon with pomegranate glaze. This year I can finally mix it up with my new twist on the original, with a herby, garlicky, cuminny sauce that we couldn’t get enough of on shoot day [Christmas Salmon, page 64]. For general nibbling over the Christmas break I’ll be making Melie’s Brown Butter, Amaretto and Prune Mince Tarts with Cinnamon Pastry (page 108), and to go with meaty mains, it’ll be the Fresh Peach, Rocket and Stracciatella Salad on page 80. It looks like it will be Christmas number two without my darling men/boys, with one in London and one in Melbourne — it’s so hard to get my head around the fact that I won’t be giving them big squeezezy hugs so I’ll be doing my best to keep occupied!

Claire Aldous, Food Editor
Christmas magic is all about rolling with the unexpected as plans may shift, but the joy of being with fabulous people never does. This year’s sweet showstopper will be the Vanilla Swiss Roll with Pistachio Cream and Mascarpone (page 94). The light-as-air sponge is rolled up with a delicious swirl of mascarpone and pistachio cream and there will be a big bowl of fresh raspberries alongside. On Boxing Day I’ll be keeping it relaxed with Olivia’s Enzoni cocktail (page 54), and the Pastrami Brunch Board (page 50), alongside Zesty Lemon Whipped Feta Crostini with Fresh Pear and Caramelised Chilli and Rosemary Walnuts (page 59). Festive, fun, and deliciously stress-free.

Chrisanne Terblanche, Art Director
This year, we’ll be heading off to Thailand on December 24th, swapping out ham and trifle for bowls of Pad Kra Pao (stir-fried basil with meat) and mango sticky rice — enjoyed on the bustling streets of Bangkok and the beaches of Ko Samet. I do love a traditional Christmas, so we’ll be sure to celebrate before we go. This will be our first Christmas as New Zealand citizens, so in true Kiwi spirit, I’ll be making the Slow Roasted Leg of Lamb with Mustard and Honey Butter Glaze (page 70), the Boysenberry Ripple Pavlova (page 112), and maybe even some classic Kiwi onion dip to kick off the festivities!

Siana Clifford, Sub-editor
I’m aiming for a chilled Christmas this year so I reckon I’ll do something like the Roast Fillet of Beef (page 68) and/or the Christmas Salmon (page 64) and then I’ll stock up the fridge with grazing goodies including cheeses and dips (the Zesty Lemon Whipped Feta on page 59 sounds delish!) to graze on with the leftovers over lazy days with friends. I’ll also make sure I have the makings of some simple put-togethers like the Prawn and Mango Salad Cups (page 54). For sweet options it’s hard to go past a pav, and there’s four stunning iterations to choose from this issue! I think the Roasted Fruit and Vanilla Mascarpone Pavlovas (page 98) might be the frontrunner, but I might just have to try them all in the run-up, just to be sure!

Bel Bonnor, Commercial Manager
This will be my first Christmas hosting my family in Auckland, so I’m glad this issue has so many amazing options to choose from! I will likely make the Slow Roasted Leg of Lamb with Mustard and Honey Butter Glaze (page 70), with the Boulangère Potatoes with Thyme and Gruyère (page 78). I have also been really excited to make the Plum Cheesecake Cups (page 90), so I will probably make them well before Christmas. If I have the energy on Boxing Day, maybe I’ll whip up one of the breakfast boards, too!

Phoebe Holden, Digital Editor
After a few Christmases abroad, I’m excited for a proper Kiwi summer soirée this year. With my massive family, the day always means a large, long lunch, and I can’t wait to contribute Claire’s Fresh Peach, Rocket and Stracciatella Salad (page 80) to the spread. Once the extended family disperses, I’ll enjoy a few relaxed days with my immediate crew, swimming, and tucking into seafood and plenty of wine. To keep the festivities rolling, I’m planning to surprise them with the Salmon Brunch Board (page 48) for a celebratory Boxing Day breakfast.

Amelia Ferrier, Recipe Contributor
This Christmas, I am super keen to make the Salmon Brunch Board from this issue (page 48)! The Herby Avocado Dip sounds so good; our long-standing tradition is starting the day with loaded smoked salmon bagels, so this board feels like a festive upgrade on a family favourite! We will continue brunch with another classic in our house, jammy roasted stone fruit piled onto warm, buttery croissants and finished with a dusting of icing sugar (simple but so special). I also love the sound of the Baked Ham with Ginger Beer and Mustard Glaze in this issue (page 72), and I’d love to try it this year!

Olivia Galletly, Recipe Contributor
My husband and I both come from fabulously large and complicated families, so Christmas usually means four or five different parties dotted all over Auckland. They’re always noisy, jolly, slightly chaotic affairs where everyone pitches in. My contribution this year will be a couple of easy-to-carry (or assemble) dishes, I’m eyeing up the Fresh Peach, Rocket and Stracciatella Salad (page 80) and the Big Roasted Veg Salad with Hummus (page 78). I’m also usually left to glaze the ham so the Baked Ham with Ginger Beer and Mustard Glaze recipe (page 72) will be perfect! If I have time to whip up a sweet treat, it’ll be the Brown Butter, Amaretto and Prune Mince Tarts with Cinnamon Pastry (page 108).