Gone are the days when what would end up on the Christmas dining table was as predictable as the lace doilies and copies of Mills & Boon books you got as presents from your aunt every year. Today there are no rules, and as our communities have become more diverse and multicultural, our eating habits more informed and adventurous, the main feast on that special day has become more varied and exciting. We're no longer shackled to a gravy-laden roast dinner with heavy stuffings and an even heavier pudding served at stifling mid-afternoon temperatures and designed, it seemed, to suit a hemisphere the opposite to our own.
Christmas Day fare in New Zealand now reflects the summery fresh produce abundant in December. The warm, long days of the season mean it is a perfect time to wind down and celebrate with family and friends, and our style of dining is much more likely to suit the company than any prescribed set of traditions and rules.
Having children from Niue and Samoa, Christmas Day in our house retains traditions, but of a different kind - the day is much more relaxed with food organised days in advance. Everyone pitches in getting ready for the umu, which is our preferred cooking method on the day. Every household I know is different - some have a a lunch or evening barbecue, while others prefer to start the day with a multi-course brunch. One friend reckons her family still enjoys the midday roast but with fresh salads made from produce harvested from each of the family members' gardens. What we all agree on is that food is ready when it is, without any pressure. The key is that Christmas Day should be celebrated however it suits you.
These recipes tie in some of the ingredients you might expect to see on the Christmas menu but with fresh twists to ensure they're hassle-free to prepare and make the most of our seasonal summer ingredients.
