Bake or feed your Christmas cake or pudding

Going for a traditional Christmas cake or pudding this year? If you haven’t already, it’s time to throw on your apron and mitts. The longer the flavours have to deepen, the richer your pud will be. If you’ve already baked your pud, give it a little top up of booze (brandy or rum are always a winner) to really get all those fruits dancing. It’s a good idea to make a few extras to cloth-wrap and gift later – nothing goes down better than a house-baked festive treat. Packed full of fruits and nuts, these individual Christmas puddings will reaffirm your domestic god(dess) status, as will Maggie Beer’s traditional Christmas pudding with brandy butter.

Finalise your bar list

Nothing dials up the festive spirit like a little Christmas tipple – and maybe a little Bublé, too. Pen your final list and make sure you have all the tools you need for your party pantry (punch bowls, muddlers, martini glasses, etc). Stay dangerously on trend with the summer’s hottest (chilled) drink – the frosé (that’s a frozen rosé berry cocktail for those playing at home). Or kick it up a notch in the fancy stakes with this sparkling gold leaf cocktail and have yourself a 24-carat Christmas. A punch is a great way to feed a crowd – this Pimm’s version is always a crowd-pleaser, as are these grapefruit and ginger virgin zingers.

Every good drinks list has a killer snack menu

We’re not saying sideline the Jatz (gasp) but, rather, unleash the star power of your crackers/lavosh/baguette with some homemade dips. Up the flavour and texture stakes with this beetroot and orange dip with rose and pistachios, or this speedy, savoury broad bean and feta dip. Nan won’t be the only one smiling if you give this new and improved cob dip a spin – it features barramundi for a quintessentially Aussie makeover. Buy all the dry bits now – there’s no reason your pantry can’t be overflowing with all that dipping arsenal.

Opt out of a Christmas cook-up

Sound controversial? Imagine not having to turn on a single dial or flame all day. We’re talking a cold Christmas spread to rival any hot feast; think spicy prawn cocktails, lobster rolls, walnut paté, beetroot-cured gravalax and ceviche. For added wow-factor, add your own pre-prepared oyster bar to the fold. And come dessert, no one will say no to a slice of this no-bake blueberry cheesecake. No burn scars, stove-induced heat stroke or burnt pie crust in sight. Finalise your shopping list and buy as much as you possibly can now, leaving the fresh stuff until a bit later.

Ham it up – or don’t, your call

Have you placed your ham order with your supermarket deli or butcher yet? While you’re at it, stock up on everything else you need to create that show-stopping masterpiece: think spices, marmalade and ham bag. And ginger beer, if you’re opting for delicious. columnist Colin Fassnidge’s Christmas ginger beer-glazed ham. Or is this the year lamb wins? Whether you’re going for cutlets, a whole leg or slow-cooked – we’ve got you sorted.

See our ultimate Christmas lamb recipes.

Choose your pavlova

You’ll notice how we just skipped to the part where you’ve already decided you’re making a pav. The straight-up summer fruits and cream will never disappoint, but why not try a new riff on the Aussie summer classic? We love this Woolworth’s tropical pav with coconut cream and shards of almond toffee or take it right back to the Persian Empire with this rosewater, pistachio and pomegranate version. Or for a chocolatey, fruity, shut-the-chimney-now version, make it this black forest pavlova.

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