James St Journal November 02

Catering for a crowd, it’s a perennial challenge but rather than succumbing to decision fatigue, our community of epicurean experts are here to do the thinking for you.

For the November edition of the James St Journal we’re talking festive feasting with the Head Chefs from Hellenika, sAme sAme, Mosconi and ESSA. We look into their personal festive feeding traditions and get a little inspo for dishes that are sure to go down a treat at your next end of year get together.

This is feasting but not as you know it, from classic glazed ham and prawns to Brussel spouts, noodles and Weet-Bix with brandy cream.  We know what Boxing Day breakfast will be at our place…

Bryan Kelly from Hellenika
Born in Ireland and then growing up in England, Head Chef at the acclaimed Greek haunt, Bryan Kelly’s Christmas draws on family tradition. Passed down from his father, Bryan continues the legacy of preparing the ham, his own glazed with orange, honey and English mustard (a non-negotiable for Bryan). Also on the list of his responsibilities are the roast potatoes; the key to which Bryan says is in the quality of the spuds themselves.

Inspiration wise Bryan has a romantic image of a prawn cocktail complete with the quintessential Marie Rose sauce on Christmas Day but also speaks highly of the fail-safe Brussel sprout. He recommends blanching the sprouts before pan frying in butter and olive oil and tossing with crispy guanciale or pancetta to finish. Perhaps simple on face value, it is the care given to choosing high quality ingredients and to thoughtful preparation that makes all the difference to Bryan.

Arté Assavakavinvong from sAme sAme
New Year’s celebrations are of the utmost importance for sAme sAme’s Head Chef Arté Assavakavinvong. With a Thai Chinese background, for Arté and his family these celebrations represent a time to set a precedence for the year ahead, with food playing a significant role in this. Arté’s New Year’s celebrations feature dishes that are traditionally considered to bring good fortune including fish and seafood for luxury and abundance, and dumplings and spring rolls for wealth and prosperity.

Most importantly, however, Arté notes that there must always be a noodle dish served. A symbol of both long life and familial traditions, Arté’s own noodle dish has been passed down throughout his matrilineage, from grandmother to mother and now on to himself. The noodles are most commonly stir-fried both to suit the warm climate but also because it then doesn’t have to be eaten with the urgency of soup-based noodle dish. Recipes for longevity noodles as they are often known vary from family to family so use Arté’s insights as a starting point to create your own family recipes and traditions.

Catherine Anders from Mosconi
For Head Chef at the effortlessly chic Italian bistro Mosconi, it is no surprise that Catherine Anders’ Christmas meal contains some form of pasta. Often hosting her extended family, Catherine has found she needs a dish that can be both prepared in large quantities and shared easily once on the table.

The pasta in question for this family gathering then is an aglio e olio style seafood pasta with tomatoes; top with fresh parsley and Parmesan and you’re on to a winner. Pasta successfully demolished, now comes another of Catherine’s fail-safes, dessert. Highly anticipated with requests submitted early by her family, the dessert of 2024 will be tiramisu. Not only incredibly delicious but the tiramisu can also be prepared up to two days in advance for maximum game day ease.

Phil Merchant from ESSA
Cooking on Christmas Day is the last priority for ESSA’s Head Chef Phil Marchant. Rather than being stuck in the kitchen in sweltering 35-degrees, Phil and family hit up a hotel buffet as part of their yearly tradition. The family start the big day with fresh bread (the kids insist on ESSA’s made in house loaves), smoked salmon, eggs and of course presents before heading for check-in and the buffet for Christmas lunch.

Still very much a fan of the Christmas classics, Phil’s festive feasting recommendation is a decadent brandy cream. Consisting of only three ingredients and shockingly simple to bring together, this brandy cream is the best bang for your buck when it comes to wowing your guests. It can be made with any strongly flavoured alcohol like brandy or whisky and Phil’s tip for ensuring a Silky smooth and bright white cream is to whip it over ice, keeping the mixture cool throughout. You can serve your brandy cream alongside almost any dessert under the sun with Phil attesting that you can event chuck it on some Weet-Bix and it will be amazing.