Nici Wickes

Cook, author, food stylist and broadcaster Nici is one of Aotearoa’s foremost food figures. You might know her as the face of smash-hit television series World Kitchen, the former food editor of Viva, then New Zealand Women’s Weekly or the author of three best-selling cookbooks. But despite her long career in the food world, Nici is still passionate about showing people how to cook simple yet delicious food. Here, she shares an easy but stunning layer cake perfect for the Christmas table.

How do you usually spend Christmas?

Nici: With my family – my parents, who are in their eighties, my four beautiful sisters and all their kids and partners, and more often than not these days, my good friend [dish Food Editor] Claire Aldous! It’s a really lovely day, usually at one of our places – Mum and Dad’s in Auckland, or on Waiheke Island, or if we’re lucky it might be in the South Island, where my sister lives in Wānaka, or on Phillip Island out of Melbourne, where another sister lives, or or at my place in Port Waikato.

What’s always on your Christmas menu?

Nici: Mum’s Christmas pudding. Even though we always think, oh it’ll be too hot, we won’t want Christmas pudding, it’s gobbled up with custard, cream and brandy butter every year.

Do you have any Christmas traditions?

Nici: We do have this one funny little trick – it was started by my granddad. While we were all eating the Christmas pudding, which Mum always loads up with boiled coins, he would pretend to start coughing and spluttering and then he’d pull a folded five-dollar note out of his mouth, as if he’d found that in the pudding, and give it to one of us kids. We still do that now – one of us always remembers. And my sister Katie nearly always decorates the table. All the china is mismatched and it’s beautiful and rustic and fabulous – and we love having something festive on the table, like her homemade Christmas crackers or great bunches of wild flowers.

What are you looking forward to cooking this festive season?

Nici: I love the challenge of providing big, beautiful salads. We’ve introduced a lot more plant-based options over the years – it used to be a traditional roast dinner, but now it’s much more casual and light. And I love having multiple Christmas sweets! I love the fact that at the end of the meal you’re all like, “I’m full, but I’ll have a bit of dessert. Oh go on then, I’ll try a bit of everything.” You push yourself over the edge and that’s part of the fun.

Tell us about the recipe you’ve provided here.

Nici: The reason I love this recipe is that it’s spectacular, which I think every Christmas table needs. It provides a great centrepiece and feels special. You could top this one with fresh flowers or, if you’re eating in the evening, maybe some sparklers! Plus, the cake is even better if you make it the day before.