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Top Five Christmas catering tips for 2013


The Langham Sydney executive chef Anthony Craven shares his top 5 tips for staying on trend with Christmas party catering. 

1. Keep it traditional: After a few years of experimenting with different proteins and Christmas menu ideas, this year there’s a huge movement back to a traditional Christmas menu with turkey and ham making a comeback.

2. Farm to table produce: Australians are big into their fresh produce, and this is particularly evident during Christmas, with butchers, fish markets and grower’s markets experiencing a significant influx of customers who are looking for the best quality produce, at a lower price to feed their families over the Christmas period.

3. No plated desserts: Dessert or lolly stations and tasting plates are a fun and interactive way to do desserts. It allows your guests to pick and choose what they want to eat. Old faithfuls like fruit mince pies, white Christmas, ginger bread and seasonal fruits are some easy and delicious options that are enjoyed by all.

4. Seafood: Fresh seafood is the perfect addition to an Australian summer Christmas feast. Aussie favourites; ocean trout, oysters and prawns are in peak season, affordable and simple to prepare.

5. Champagne: Every celebration calls for a good quality drop. A chilled glass of Champagne is the ideal accompaniment for Christmas lunch with your loved ones.

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