Unlock the secrets to an unforgettable Christmas feast with this celebrity chef's tips
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Celebrity chef and beloved Australian TV presenter Poh Ling Yeow is known for her culinary prowess and her ability to create mouth-watering dishes that are both simple and delicious.
As the festive season approaches, Poh has generously shared her secrets to hosting the perfect Christmas feast, from her favourite three-ingredient canapes to her go-to no-bake dessert.
The Christmas season for Poh and her family is synonymous with an abundance of food, laughter, and shared culinary responsibilities.
'Christmas is always around exorbitant amounts of food,' Poh said.
'The key to a stress-free day is reducing your personal workload. And I can’t think of a better way to get into the festive spirit than sharing preparations for the big day with family. It’s always potluck at the Yeow family Christmas.'
‘The potluck buffet is always eclectic with curries sitting next to a trifle and ham,’ Poh said.
This year, the festive season also holds a special significance for Poh.
‘My 50th birthday falls close to Christmas, and my dad wants to combine the two celebrations this year,’ she said.
When planning a festive menu, Poh advised focusing on one or two centrepiece mains.
‘Then tell your guests to bring a salad,’ she said.
'One of the most common mistakes home cooks make is trying to cook too many dishes and leaving too much to do on the day,' she warned.
‘Prepare everything you can the day before or even several days before so that you’re ready to just plug and play on the day of. Prep is truly the key to any successful Christmas feast.’
‘The less you can do on the day, the more time you have to actually enjoy yourself.’
Poh's Christmas table is a testament to her culinary philosophy of simplicity and flavour. It always features a baked ham, a trifle, fresh strawberries, and prawns.
Her side dishes are simple yet packed with flavour.
‘I love a grated beet, chickpea and mint salad with white balsamic that’s full of crunch and almost like a pickle,’ she said.
‘Also, a Thai roast chicken and glass vermicelli salad and a Korean japchae sweet potato noodle salad.’
Her canapes, always made with three ingredients or less, are a hit among her guests. Some of her favourites include melon and prosciutto, fresh prawns with sriracha and Japanese mayo, and fresh oysters with tabasco and lemon.
Poh also emphasised the importance of quality appliances in creating a stress-free lunch or dinner.
'Things where you can set a timer then walk away, like a rice cooker, pressure cooker or an air fryer,' she noted.
‘As someone who didn’t grow up with roasts, cooking a big piece of meat is an ongoing phobia, so I have to give props to the handy integrated temperature probe in the air fryer too.’
‘For anyone who might be worried about under or overcooking that Christmas roast – the temp probe will definitely alleviate any fears and deliver the perfect ‘fineness’ or cuisson as the French would say.’
The crowning glory of Poh's festive feast is her favourite no-bake dessert,
‘My family, bless them, loves a proper retro trifle,’ she boasted.
‘It starts with making finger jello by adding one tablespoon of powdered gelatine to a raspberry or strawberry jelly so you can easily cut them into cubes after it’s set.’
‘Then it’s just a matter of layering sliced, store-bought jam rollettes drowned in (regular) strawberry jelly mixture, tinned peaches, fresh strawberries, custard made with powdered custard mix, fresh cream, then piling on the prepared jelly cubes,’ she explained.
As for the inevitable leftovers from the Christmas feast, Poh has a simple yet effective strategy.
'For repurposing leftover ingredients, I rely on the three S’s. Throw them into stews, soups and salads,' she said.
She encouraged everyone, especially novices, to experiment and learn from their culinary adventures.
'Don’t be afraid to just try something new—I always tell novices to just have a red hot go because disasters can often teach you so much more than the successes.'
Poh’s handy holiday tips come in light of new research from Philips that found that while most Australians (72 per cent) find it more affordable to cook at home, some still feel intimidated to cook their own meals beyond the standard pots and pans (50 per cent).
Many felt scared by recipes with too many ingredients (49 per cent), or they weren’t sure how to incorporate new or unfamiliar ingredients (38 per cent) into their diets. Poh's approach to cooking, with its emphasis on simplicity and flavour, is a refreshing antidote to these concerns.
Saving for the festive season not only includes tracking your budget but also preventing food wastage. For those who want to enjoy a delicious and waste-free Christmas, a cleaning expert shared her tips on reducing the amount of food that goes to the bin. Read more about it here.
What are your favourite Christmas recipes, members? Do you have any tips for a stress-free festive feast? Share your thoughts in the comments below.
As the festive season approaches, Poh has generously shared her secrets to hosting the perfect Christmas feast, from her favourite three-ingredient canapes to her go-to no-bake dessert.
The Christmas season for Poh and her family is synonymous with an abundance of food, laughter, and shared culinary responsibilities.
'Christmas is always around exorbitant amounts of food,' Poh said.
Poh Ling Yeow shared insights about her culinary responsibilities. Credit: @pohlingyeow / Instagram
'The key to a stress-free day is reducing your personal workload. And I can’t think of a better way to get into the festive spirit than sharing preparations for the big day with family. It’s always potluck at the Yeow family Christmas.'
‘The potluck buffet is always eclectic with curries sitting next to a trifle and ham,’ Poh said.
This year, the festive season also holds a special significance for Poh.
‘My 50th birthday falls close to Christmas, and my dad wants to combine the two celebrations this year,’ she said.
When planning a festive menu, Poh advised focusing on one or two centrepiece mains.
‘Then tell your guests to bring a salad,’ she said.
'One of the most common mistakes home cooks make is trying to cook too many dishes and leaving too much to do on the day,' she warned.
‘Prepare everything you can the day before or even several days before so that you’re ready to just plug and play on the day of. Prep is truly the key to any successful Christmas feast.’
‘The less you can do on the day, the more time you have to actually enjoy yourself.’
Poh's Christmas table is a testament to her culinary philosophy of simplicity and flavour. It always features a baked ham, a trifle, fresh strawberries, and prawns.
Her side dishes are simple yet packed with flavour.
‘I love a grated beet, chickpea and mint salad with white balsamic that’s full of crunch and almost like a pickle,’ she said.
‘Also, a Thai roast chicken and glass vermicelli salad and a Korean japchae sweet potato noodle salad.’
Her canapes, always made with three ingredients or less, are a hit among her guests. Some of her favourites include melon and prosciutto, fresh prawns with sriracha and Japanese mayo, and fresh oysters with tabasco and lemon.
Poh Ling Yeow’s meals are simple but delectable. Credit: @pohlingyeow / Instagram
Poh also emphasised the importance of quality appliances in creating a stress-free lunch or dinner.
'Things where you can set a timer then walk away, like a rice cooker, pressure cooker or an air fryer,' she noted.
‘As someone who didn’t grow up with roasts, cooking a big piece of meat is an ongoing phobia, so I have to give props to the handy integrated temperature probe in the air fryer too.’
‘For anyone who might be worried about under or overcooking that Christmas roast – the temp probe will definitely alleviate any fears and deliver the perfect ‘fineness’ or cuisson as the French would say.’
The crowning glory of Poh's festive feast is her favourite no-bake dessert,
‘My family, bless them, loves a proper retro trifle,’ she boasted.
‘It starts with making finger jello by adding one tablespoon of powdered gelatine to a raspberry or strawberry jelly so you can easily cut them into cubes after it’s set.’
‘Then it’s just a matter of layering sliced, store-bought jam rollettes drowned in (regular) strawberry jelly mixture, tinned peaches, fresh strawberries, custard made with powdered custard mix, fresh cream, then piling on the prepared jelly cubes,’ she explained.
As for the inevitable leftovers from the Christmas feast, Poh has a simple yet effective strategy.
'For repurposing leftover ingredients, I rely on the three S’s. Throw them into stews, soups and salads,' she said.
She encouraged everyone, especially novices, to experiment and learn from their culinary adventures.
'Don’t be afraid to just try something new—I always tell novices to just have a red hot go because disasters can often teach you so much more than the successes.'
Poh’s handy holiday tips come in light of new research from Philips that found that while most Australians (72 per cent) find it more affordable to cook at home, some still feel intimidated to cook their own meals beyond the standard pots and pans (50 per cent).
Many felt scared by recipes with too many ingredients (49 per cent), or they weren’t sure how to incorporate new or unfamiliar ingredients (38 per cent) into their diets. Poh's approach to cooking, with its emphasis on simplicity and flavour, is a refreshing antidote to these concerns.
Saving for the festive season not only includes tracking your budget but also preventing food wastage. For those who want to enjoy a delicious and waste-free Christmas, a cleaning expert shared her tips on reducing the amount of food that goes to the bin. Read more about it here.
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