With just days until families gather around tables all over the district to celebrate Christmas, some of Queenstown's most talented chefs have shared their top tips, insider tricks and foolproof recipes so you can dazzle your family and friends.
The Perfect Potatoes
by Novotel Queenstown Lakeside executive chef Mark Glover
Crispy on the outside, soft and pillowy on the inside - that's what makes the perfect potato for Mr Glover.
Here's how you can ensure your spuds are served spot on this Christmas.
Peel and cut your potatoes to size and par boil from cold water (about 10 minutes).
Drain the water and return to the pan.
Put on lid and give them a little shake to rough up the edges (this is important because they're the bits that go crispy).
Put the potatoes straight into a dish with hot oil and sprinkle in a pinch of dried chilli flakes, a few sprigs of thyme and some lemon peel.
Roast in the oven at 190degC for 40 minutes - serve immediately.
The Ho Ho Ho Get Up and Go
by Heritage Hotel executive chef Wayne Booth
Mr Booth ensures his Christmas Day starts with a bang, thanks to this light, celebratory breakfast.
Take a glass of chilled prosecco (Italian dry sparkling wine) and crush a few fresh cherries in.
Serve it up alongside a good quality thick and creamy yoghurt that has been pressed overnight with fresh vanilla pods.
"This makes the day start with a zing and keeps you fresh for the day."
A Cracking Cranberry Sauce
by Ultimate Hikes Lodge chef Chris Hrycyk
Ultimate Hikes Lodge manager and chef at Lake Mackenzie Lodge on the Routeburn Track, Mr Hrycyk loves spending Christmas on the track.
"It's a great place to be for Christmas.
"We love sharing the festivities with our guests and guides.
"There's always singing, good cheer and fantastic food."
However, no Christmas was complete in the lodge without roast turkey, roast spuds, green beans, lashings of gravy and Christopher's homemade cranberry sauce.
340g frozen cranberries
1 cup of caster sugar
2 tbsp cherry brandy
One-third cup water
Put everything in a pot and simmer for 14 minutes, being very careful not to overcook it.
The sauce should be juicy at the end of the cooking time but will thicken considerably on cooling.
Ham in a Mustard and Orange Glaze
by Blanket Bay executive chef Steve Best
Mr Best prefers a good old-fashioned Kiwi barbie to the traditional Christmas roast but he enjoys a baked ham or pork.
His signature glaze gives ham a hint of sweetness guaranteed to get festive foodies back for seconds.
Mix together three tablespoons of seeded mustard, three tablespoons of maple syrup and one tablespoon of orange marmalade.
Brush over uncooked ham and place two cups of water in the bottom of the roasting tray (to help steam the ham).
Bake for about 3 hours at 150degC and return to baste the meat with glaze, every 20 to 30 minutes.
By this time the water should have evaporated just leaving a beautifully moist ham with a delicious glaze.
Merry Pickled Cherries
by Tin Goose head chef Jeanie Watson
These delightful pickled cherries are served up with Ms Watson's oven-baked ham for a decadent accompaniment to her favourite meal of the year. To pickle 500g cherries with stalks:
Three-quarters of a cup vinegar
1 cup sugar
orange peel from half an orange
1 bay leaf
2 star anise
1 cinnamon stick
6 whole cloves
12 peppercorns
Put the vinegar and sugar in a pot and stir over a medium heat until sugar is dissolved.
Add the rest of the ingredients and simmer 10 minutes.
Prick the cherries with a skewer to allow the flavour to penetrate into the cherry.
Put cherries into sterilised jars and cover with hot syrup.
Cool then store in the fridge.
"The syrup will keep for three weeks and is amazing served with a Christmas ham and pinot noir."
Crispy Christmas Crackling
by Botswana Butchery Queenstown head chef Matt Harrison
Perfect crackling on a pork rack or joint is easy to achieve and is a firm favourite with almost everyone in the family, Mr Harrison said.
To get that crunch simply remove the skin and fat prior to cooking, score and salt lightly.
If you wanted to glaze or marinade brush it on the fatty side only, as it holds the flavour this side.
Cook the pork and crackling at a high, hot temperature (around 225degC) and then slowly cook for half an hour at 150degC.
Santa's Seasonal Sprouts
by Crowne Plaza Queenstown executive chef Fabien Simon
Even the most ardent sprout-hater will succumb to this classic tasty dish, Mr Simon said.
"It's very special and goes perfectly with Christmas dinner or with any kind of meat on the barbecue."
450g brussels sprouts, cleaned and trimmed
25g unsalted butter
1 tbsp olive oil
100g diced pancetta or dry cured bacon
100g cooked peeled chestnuts or from a jar of ready prepared
5-6 fresh sage leaves
120ml heavy/double cream
Bring a pan of lightly salted water to a boil and cook the sprouts for 4-6 minutes until al dente.
Drain and set aside.
Heat the butter with the oil in a frying pan and add the bacon.
Fry gently for 2-3 minutes until starting to crisp.
Crumble the chestnuts roughly and add them to the bacon with the sage leaves.
Add the sprouts and cream and bring to a good simmer, season to taste before serving.
