Straight from chef damon s christmas kitchen After three decades in professional kitchens, Chef Damon knows the pressures of a Christmas service. His mantra was always “fresh cook everything”, but in nearly 10 years at Bidfood, he’s embraced a world of high-quality ready-made products, smart shortcuts and helpful hacks to gift you. Discover his favourite festive tipple, must-have Christmas dish and his guilty pleasure Boxing Day breakfast, as he shares his seasonal loves, insights and tips to help you deliver a ‘nutcracker’ of a service. Which trending flavours and ingredients should chefs be incorporating into their menus this Christmas? When it comes to the festive season, stick with traditional flavours and use them in trending dishes. For example, a Christmas-spiced marmalade pulled ham hock arepa, served with a gravy dip, or a camembert fondue with cranberry sriracha on fully loaded hash browns. Which dish must be on your Christmas table every year? It’s a tie between crunchy roast potatoes, cooked in an inch of sizzling oil with plenty of seasoning or pigs in blankets. Last year, I did venison for Christmas lunch, and for the pigs in blankets, I sliced open thick venison sausages, stuffed them with prunes and wrapped them in smoked streaky bacon, divine. Damon Corey Culinary Development Chef How can chefs reduce food waste during the festive season when demand can be unpredictable? Utilise items that can be cooked from frozen and easily decanted as a single portion serving, also known as IQF. For example, at Bidfood, we do an excellent roasted roots selection, no prep needed. It easily decants and will go from freezer to oven with great results. 30
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