Growing up in Singapore, Christmas was just another day – a quiet break in the year, more of an excuse to sleep in than a grand celebration. In our home, it wasn’t a holiday with trees, tinsel, or traditions. But as I got older, I became fascinated by how the Western world seemed to transform during the festive season. It was through TV screens that I got my first glimpses – I remember being mesmerised by ’s effortless charm in the kitchen, where Christmas was not just a day but an entire season of indulgence, warmth, and togetherness.
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When I moved to Australia, I found myself surrounded by friends who, like me, had grown up in places where Christmas was not deeply ingrained into the collective consciousness. Together, we shared a sense of curiosity – and a slight sense of disconnection – when it came to the festive traditions we saw on TV. Over the years, we began to craft our own versions of Christmas, blending the ideas we loved from the shows with our own cultural identity. We experimented with classic recipes, adding our own tweaks and personal touches to create something that felt more like “us.”
Now, Christmas is a time for friends, food, and a dash of creativity in the kitchen.
Here are some examples of how I've created my own unique holiday traditions – taking some of my favourite festive recipes, and giving it my personal adaptations.
I was mildly obsessed with smoked salmon as a child, and when Nigella told me that I could cure my own salmon with a bit of salt, sugar, mustard and gin? Yes, please!
Gravlax has become a staple of my celebrations.
I've also extended this practice to other types of protein. Kingfish and cod lends itself quite nicely to being cured, and I also apply the same concept to making duck prosciutto! I press duck breasts in the curing mixture for two days, before brushing off the excess cure and wrapping it in cheesecloth. That little parcel gets left in the fridge to dry out for two weeks, and voila! – I now have duck prosciutto to impress all my guests with.
Prior to moving to Australia, I had never constructed or eaten from a cheeseboard. Imports such as Camembert were almost always sold as mini-wheels, and I enjoyed it mostly as a whole wheel, sometimes sandwiched in a hot waffle.
Before discovering Christmas specials on TV, I always thought that ham only came in football shapes that were sliced. And the fact that you could actually glaze it? "What magic is this?," I wondered.
Credit: Ben Dearnley
The closest thing I had eaten to a trifle had been a tiramisu. And yes, before I get attacked by a mob with pitchforks, I know that they're absolutely not the same thing. But layered desserts were a bit low on the ground growing up, and once I saw this jewel-toned stunner, I knew I just had to have it in my holiday menu.
Turkish delight trifle Credit: Alan Benson
I have always loved a food gift, but beyond basic cookies and jams, I never really understood what the true breadth of Christmas food gifts could be.
Credit: Brett Stevens
This is one particular practice that I picked up without making any changes to, but some things I feel are complete enough to be kept as they are meant to be. (Although, remind me to tell you about my laksa shortbread next time.)
