Peter Gilmore's Stress Free Christmas

The Festive Season is a time for eating delicious meals and spending time with family. However, when it comes to preparing the perfect menu for Christmas lunch or dinner, it can become a very stressful time for some hosts.

World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.

"Hosting Christmas Day lunches and dinner parties doesn't have to become stressful for the host. My advice is to keep it simple and prepare as much as you can in the lead up to cooking your Christmas meal so there is less to do on the day," said Peter.

Peter provides his advice on how to take the stress out of festive cooking while still impressing guests with a restaurant quality menu:

1.Plan ahead for the festive season menu. Try to do as much as possible the day before so it is not too stressful on the day.
2. Include dishes on your menu that can be made a few days ahead of time.
3. Using high quality seasonal ingredients means you can do less preparation and yet achieve spectacular results.
4. Incorporating a little tradition in a modern way has the effect of maintaining the essence of Christmas but making it new and exciting.
5. Using the right kitchen appliances, such as the Electrolux Compact Combination Steam Oven or the Electrolux Induction Cooktop, will help you save time, create less of a mess and take the heat out of the kitchen.
6. The resting of a large piece of meat is just as important as the correct cooking. Carving a piece of meat too soon may result in losing all of the precious juices.
7. Using a small amount of a luxury ingredient like fresh truffles really gives your festive menu a sense of occasion.

Peter has created the perfect menu that can be shared with loved ones this Christmas:

Steamed fresh water marron with herb butter, aioli, young leaf and flower salad.
Roasted rib of prime Angus beef with young steamed vegetables, truffle and potato gratin, classic Béarnaise sauce.
Christmas pudding ice cream with caramelised fresh figs.

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