CHEF, CRAIG SMITH

Townsville Bulletin - Townsville Eye - - Feature -

SHOREHOUSE THE STRAND As a chef, Christ­mas is a busy day in most restau­rants. When does your fam­ily cel­e­brate the main fes­tive meal?

As a chef you would rarely get Christ­mas Day off un­less you’re lucky. Christ­mas in the restau­rant is al­ways a fun day, ev­ery­one is re­laxed and happy. It has al­ways been a plea­sure spoil­ing the guests on such a fam­ily fes­tive day. Box­ing Day has al­ways been my Christ­mas Day, although the kids have al­ways opened their presents on Christ­mas morn­ing be­fore leav­ing for work. Is it al­ways up to you to pre­pare the big fes­tive meal at home?

It has been in the past but this year I am hav­ing an or­phans Christ­mas and ev­ery­one is bring­ing some­thing.

Tell us about your fam­ily’s fes­tive feast.

Nor­mally we have fresh seafood and roast pork with all the trim­mings and baked ham.

What’s your ideal Christ­mas meal to pre­pare?

Fresh seafood and roast pork, tur­key and ham.

Your favourite Christ­mas treats?

Cham­pagne, cold beer and fresh seafood and lots of stone fruit. Three things (food-wise) that it wouldn’t be Christ­mas with­out?

Seafood, roast pork and baked ham. What do you do to make your fam­ily’s Christ­mas meal spe­cial?

I like ev­ery­one to be re­laxed and just en­joy the day. What is your top tip for the Christ­mas meal for fam­i­lies who pre­fer not to spend hours in the kitchen?

Bake a ham or cook the roast the day be­fore, have lots of fresh stone fruit and seafood as it goes well in this cli­mate. What is the dish that your fam­ily keep want­ing to see on the ta­ble?

Prob­a­bly my roast pork stuffed with apri­cots, the kids en­joy that.

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