Fran Abdallaoui recently met up with Curtis Stone (above, with Fran) at the Coles Christmas launch and asked him how he gets through the craziness of Christmas, juggling his US restaurants, Maude and Gwen, his role as Fresh Advisor for Coles and his young family.
What’s your secret weapon for a no-tears Christmas?
I like to give people a job. Think about who is coming and give someone a task that you know they will get enthusiastic about. It could be as simple as asking, “Can you please do the music?” Get them excited about creating a playlist for the day which includes sing-along carols. You can get another guest to help with the wine or the cocktails and it’s their responsibility to keep everyone topped up during the day. And, lastly, the kids – ask them to think of one or two games to keep the other kids entertained. That way everyone feels involved.
Celebrity chef Curtis Stone with The Australian Women’s Weekly food director, Fran Abdallaoui.
Top tip for preventing a dry turkey?
One word – brining. Sounds like it’s a bit tricky and just another step, but it simply gives beautiful penetration of flavour and keeps the flesh really moist.
What do you miss about an Aussie Christmas?
I’m so lucky as I alternate between family in Victoria and my home with my wife, Lindsay, and our children, Hudson and Emerson, in California. There’s something really nice about being outside in the sun, which isn’t possible in North America, but as long as you have family with you, that’s all that matters.
Can your share your favourite tipple for Christmas Day?
Without a doubt it has to be champagne.
What festive traditions have you started with your young family?
Treats for the reindeers – a couple of carrots and a bottle of beer for Santa (which he always drinks).
