More often than not, Christmas menus are built on tradition. Think glazed hams, roast chooks, puddings and pavs. But to give those festive favourites a modern twist, chefs around Australia are swapping heavy banquets for creative small plates, introducing share-style dining and putting a fresh spin on nostalgic flavours.
We’ve rounded up some of our favourite quick and easy ways to freshen up your Christmas menu and give your customers a festive feast like no other.
Glazed Ham Sliders
Not every venue has the capacity to put on a full roast during the silly season, especially with tighter kitchens and smaller kitchen teams. That’s where reimagined Christmas classics like glazed ham sliders come in.
Rather than ordering a full glazed ham, you can order sliced honey-glazed or maple-smoked ham for less prep while keeping that festive flavour. Layer slices of ham together with a classic cranberry sauce or mustard mayo, and some pickled onion or pineapple relish for tang.
Don’t forget to make sure you’re building your sliders on a bun that can handle the fillings. Many chefs are using the Tip Top 2.5” Burger Sliders, which hold up beautifully to rich fillings and sauces while keeping that soft, premium texture customers love.
These sliders are ideal for bar menus, functions or share plates, letting chefs deliver that Christmas nostalgia in a format that’s quick, modern and crowd-pleasing.
Brioche Bread & Butter Pudding
While bread and butter pudding is certainly an ultimate festive classic, it’s also the perfect opportunity to create something new and exciting.
Starting with your classic bread and butter pudding base, rather than using some stale white bread, consider using any leftover burger buns you might already have. If your kitchen uses Tip Top 4.5” Brioche Style Buns, they add the perfect rich, buttery base and a soft crumb that soaks up custard beautifully.
You can then layer your sliced buns with spiced fruits, chocolate chunks or a splash of liqueur like Amaretto for an adult twist. Add exciting flavours like chai spice, salted caramel or citrus to your milk mix for a modern lift. And topping it with a light brûlée sugar crust or toasted nuts can add an extra layer of visual appeal and reinvention.
The beauty of this dessert is that it scales easily for large crowds, can be prepped ahead with whatever ingredients you already have, and still delivers that warm, comforting Christmas feel with every bite, but with a creative touch that modern diners now expect.
Festive Pavlova Eton Mess
For something light and summery, chefs are also reimagining the classic pavlova and serving it Eton mess style for individual servings.
All you need to do is crumble your meringue and layer it with whipped cream or whipped mascarpone, fresh seasonal fruits and a tangy coulis for balance. Spice it up by playing with flavour profiles like mango and lime, strawberry and basil or peach and white chocolate.
It’s an easy way to use up leftover or imperfect pav bases, and it’s a perfect fit for Aussie Christmas weather.
The trick this Christmas is striking that balance between comfort and creativity. Guests still crave those nostalgic flavours, but they’re also looking for dishes that surprise them, whether that’s a handheld take on a roast or a boozy twist on dessert.
