If you thought the festive season was about gift-giving or spending time with loved ones, you'd be wrong... it's actually about the food. Well, maybe that's just my opinion but it certainly ranks pretty highly in the RUSSH team's books too. Whether you're leading the charge in the kitchen on Christmas Day, or you're just want to make some festive snacks while you're back home for the holidays – it's the perfect time to try your hand at something new.

The RUSSH team have been itching to try their hand at a few festive dishes this summer, and we thought in the nature of giving, we'd share our top picks with you below.

Sophia Serafin

Implementation Manager

There’s so many things that excite me about the festive season, however, food is always number one. I’ll be making the below for friends and family over Summer:

• Crisps n’ Caviar (salted potato crisps stacked with creme fraiche, caviar, and chopped chives)
• Many-a-cheeseboards (taramasalata, crudités, blue cheese, sicilian olives, d'affinois, fried baguette, and quince)
• Joel Bennett's Spaghetti Vongole, paired with salted heirloom tomatoes, sourdough, and skin-contact wine.
• Tiramisu (not too soggy, not too crunchy, not too creamy, and lots of liquor)
• Martha’s Pumpkin Pie
• If I’m ever stuck, anything in Julia Ostro or Carolina Gelen’s cookbooks are great for hosting.

For myself, I’ll rinse-and-repeat a Zucchini Summer Pasta (with some vegetable stock added), homemade Bills pancakes (with a touch of lemon zest), and lots of fresh peaches.

Emily Algar

Beauty Editor

I love to cook, but rarely have the energy to do so. In theory Christmas would be a good time to reignite this passion, but I’ll be home with 10+ family members, and I don’t need that kind of stress in my life. For Christmas day I’ve been assigned dessert, specifically Tiramisu (my in-laws are Italian, and we’re doing pasta instead of Turkey). It’s a speciality of mine, and I always use this recipe from Sydney chef Mitch Orr. I love his approach to food and this always turns out perfectly. It’s not too sweet or rich — I prefer my Tiramisu boozy and strong on the coffee flavour. But one tip I’ll share is to top it with milo instead of cocoa powder. Delicious. 

I’m also crazy for a good chip (I’m a Boulder Canyon girl) and some taramosalata (Fresh Fodder obviously, but when I’m home in Port Stephens the local bakery Two Bobs make their own and it’s 100/10). Not a recipe exactly but it’s my afternoon snack of choice. Best served with a cold glass of white wine. 

Cassandra Dimitroff

Features and Production Editor

Once again I am the festive season’s dessert connoisseur – and I’ve been requested by my family to recreate an orange and olive oil number from Julia Ostro (complete with candied blood oranges and mascarpone whip) that I made for a dinner party in the spring. I’m also a sucker for anything lemon curd-related and think I’ll be whipping up some mini lemon curd tarts for a festive picnic soon. I like Clementine Day’s recipe and usually adapt it for my purposes. And finally, I’ll be remaking another batch of Ellie Bouhadana’s confit garlic and tarragon whipped butter from her cookbook (a fave).

Stacey Gaskin

Consumer Revenue Manager

The recipes I want to make this season are all from the pages of FLAMINGO ESTATE’s Fridays From the Garden Cookbook (apart from my trusty, fool-proof mini pavlovas and trifle). I’m tossing up between Chef Ella Murphy’s Butterflied Chicken with Mulberry Gastrique or her Garlic & Herb Roast Chicken. Why not both? And I’ve never made donuts before, but Chef Jo Ann Kim’s Star Anise Loukoumades: Greek Honey Donuts look too good to miss.

Jaime Carmody

Digital Marketing Specialist 

I’m very lucky to be surrounded by some pretty incredible foodies so my festive recipe rotation is always strong. My forever go to inside and out of the holiday season is a beloved staple from my dear friend Sam. His ‘Salted Caramel Crack’ recipe is a real showstopper. Here’s how to make it:

Sam’s Salted Caramel Crack

Base

• Half a pack of Salada crackers
• 250g salted butter
• 1 cup brown sugar
• 1 tsp vanilla extract

Topping

• 1 block dark chocolate
• Pistachio kernels, roughly chopped

Method

Line a baking tray with greaseproof paper and break the Salada crackers into quarters, spreading them evenly across the tray.

In a saucepan over medium heat, melt the butter and brown sugar together. Cook for around 5 minutes, stirring occasionally, until the caramel becomes thick, glossy and bubbling. Stir through the vanilla, then quickly pour the caramel over the Saladas, covering them as evenly as possible.

Bake at 180°C for 15 minutes, or until the caramel turns a deep golden colour — keep a close eye on it, as it can darken quickly. Remove from the oven and let it sit for a couple of minutes, then scatter the chocolate over the hot toffee. As it melts, spread it into a smooth layer, and finish with a sprinkle of pistachios while the chocolate is still soft.

Aleks Beare

Brand Art Director

My favourite festive starter is always oysters — Sydney Rock to be precise, with the simplest of dressings, Mignonette. You need 125ml good quality sherry vinegar, 2 shallots diced very small and a pinch of salt. And served with plenty of champagne.

And I looove Christmas ham. This Spiced Glazed Ham recipe, from Every Night of the Week by Lucy Tweed is delicious, and sometimes I like to make it kitsch by adding pineapple rings and maraschino cherries on top too. The maraschino cherries can also be used in a Whisky Sour which is bright and fresh like the festive season.

Alys Hale

Music Editor and Creative Producer

Ok, so obviously when not building Chip Mountain (IYKYK) I love being in the kitchen, and honestly, I adore the attitude of Nigella Lawson when cooking — she always seems to have a cocktail to assist. So, my first port of call is the most perfect martini, truthfully I wing it but the Grey Goose guide is good for those seeking a little more precision.

Speaking of Nigella, her crab pasta recipe is possibly the reason my partner is still with me — it sits halfway between a bisque and a macaroni cheese, and it verges on orgasmic. When I’m getting festive, I always volunteer to do the roast potatoes with creme fraiche and caviar and they must be done in duck fat, even though I did smoke out the kitchen a little last year. I adore Sian Redgrave (as human and chef) so will be trying her honey-roasted sprout, peach and herb salad to sit alongside my true 70’s passion: a prawn cocktail, best served in a Waterford Crystal coupe. Oh, and if you don’t eat seafood, it’s perfectly fine to put some Ruinart in the coupe instead…