We hit up our amazing chefs to discover what they’ll be whipping up at home this festive season. So get out your apron, pop on some carols and embrace your inner Jamie Oliver with these tasty recipes from our pros.


John Deane, Executive Chef, VenuesLive NSW

Why it’s a hit at Christmas: There is no Christmas without Seafood! This can be served hot or cold.

Tips: Use baking paper on the BBQ to blacken the salmon.


800g salmon fillet, skin on, bones out

4tsp Cajun spice

200g Mango cheeks

1 punnet cherry tomatoes

4 Eschalots, peeled

500g Black beans

100g Mixed lettuce leaves

Salsa dressing:

2 Red birdseye chilli

30ml Sweet chilli sauce

Juice of 3 limes

10ml Sherry vinegar

30ml Extra virgin olive oil

30g Kaffir lime leaves



Season flesh side of the salmon with Cajun spice, salt and pepper. Seal and blacken on a flat top grill. Transfer to paper on a baking tray and finish cooking in the oven or grill. Cook at 80c or 90c (depending on your oven) to a probed core temp of 60c – or cooked till medium-rare.

Prepare the salad by cutting the cherry tomatoes into quarters, dicing the mangoes and finely slicing the eschalots.

Finely slice the kaffir lime leaves, mix the dressing ingredients and season with salt and pepper.

Arrange the salmon on a platter and top with salsa and lettuce as a garnish.



Jochen Beranek, Executive Chef, VenuesLive WA

Why it’s a hit at Christmas: This is a traditional European or German recipe and one of my wife’s favourites!


For the Dough

250 ml lukewarm whole milk

3 teaspoons active dry yeast

100 g granulated sugar

580 g all-purpose flour

1 large egg

2 large egg yolks

200 g unsalted butter at room temperature so it’s very soft

2 teaspoons vanilla extract

Zest of one lemon

1 teaspoon salt

0.75 teaspoon ground cardamom

0.75 teaspoon nutmeg

0.5 teaspoon ground cinnamon

230 g Marzipan/Almond Paste, divided in half (you can omit the marzipan if you prefer)

For the Fruits & Nuts

255 g raisins

85 g candied lemon peel , finely diced

85 g candied orange peel , finely diced

85 g blanched slivered or sliced almonds , finely chopped

80 ml quality dark rum

For the Glaze & Dusting

1 stick unsalted butter, melted

powdered sugar for generous dusting



Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it.  Stir to combine.  Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.

Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, nutmeg and cinnamon in the bowl of a stand mixer fitted with a dough hook.  Add the yeast/milk mixture.  Use a spoon to stir the mixture until it comes together.  Knead the dough on the bread setting for 7-8 minutes.  Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).  Using the dough hook, knead the fruit/nut mixture into the dough until combined.  If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves.  Press or roll each piece into an oval to about 1 inch thickness.  Roll each piece of marzipan into a log the length of the oval.  Press the marzipan gently into the middle of the dough.  Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics).  In other words, don’t fold the right side all the way over to the left edge of the stollen.  Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.  Use the bottom edge of your hand to press down along the length of the stollen towards the right of the centre to create a divot and characteristic hump.  Place the stollen on a lined baking sheet.  Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.  At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).

Towards the end of the last rise, preheat the oven to 180 and bake the stollen for 30-40 minutes or until golden.  Let the stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.  Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.  Let the stollen cool completely.  You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to “ripen” in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavour and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium stollen.



Alasdair Thompson, Executive Sous Chef, VenuesLive WA

Why it’s a hit at Christmas: In our household these always go over well on the morning/afternoon (or whenever you wake up after Christmas) on Boxing Day, as it is simple, tasty and something you can prepare a couple of days in advance, so when you wake up feeling a bit dusty and you have people staying over from out of town, you can just bung them in the oven and then have a canape style breaky whilst you relax on the couch. Makes roughly 25


7 cm ring cutter

Pastry brush

Potato masher

5cm mould Muffin tins


2 loaves sliced white bread

1 cup warm clarified butter

12 Large free-range eggs

75g softened butter

100g grated cheddar cheese

100 g mayonnaise

250g left over Christmas ham, diced fine

10g smoked paprika



Two days before Christmas, put eggs in a pot of boiling water with a dash of vinegar, and put on high heat. When the water starts to boil, put a timer on for 7 minutes. Once the time has finished, remove eggs from stove and rinse under cold water to stop them cooking. Once cooled, peel and put to into a large bowl.

Use the potato masher to mash the eggs with the butter and the mayonnaise until nicely broken up in small pieces. Then add the cheese and the paprika, taste for seasoning and adjust to your taste with salt and pepper. Store in a container.

Using the ring cutter, cut out the bread into rings. Use the left-over crusts for stuffing or whatever you choose. Each ring press down to make flat and remove all the air out of it, then brush both sides with clarified butter, being generous, as the more butter you use the crispier and tastier the basket is (Christmas isn’t the time to calorie count anyway) then press into the muffin tins firmly so they stay in place, then put into a 150*C oven for around 10 min, or until lightly coloured but crispy. Store these in an airtight container out of the fridge.

Once Christmas meal is done, dice up the leftover ham and mix through the egg mixture ready for the morning. Then continue drinking and having fun.

On boxing day when you wake up, simply turn your oven on to 180*C, fill up the bread baskets and bung them in the oven, then wait around 15min till golden brown and they smell delicious. Remove, consume and enjoy!



Craig Veigel, Executive Sous Chef, VenuesLive NSW

Why it’s a hit at Christmas: We all end up with leftovers from the Christmas table, here is an idea to put them to use.

Tips: There are no rules with this dish, if you don’t have an ingredient it’s ok to leave it out or substitute to your own taste. If you have left over dressings that’s ok to use them instead, you could even use ham instead of turkey.


190g leftover cooked turkey, preferably brown meat

olive oil

2 tablespoons sweet chilli sauce

2 medium baguettes or whatever bread you have left over bread rolls will work too

1 clove of garlic

3 cm piece of fresh ginger

sea salt

extra virgin olive oil

1 lime

2 tablespoons mayonnaise

½ a small bunch of fresh coriander

1 carrot

½ cucumber

¼ of a white cabbage

sesame oil

1 teaspoon low-salt soy sauce

1 tablespoon white wine vinegar

1 fresh red chilli (optional)



Preheat the oven to 130ºC. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Crush the garlic and half the ginger with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Add in the mayo and the juice from the lime, and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, pile in the turkey and pickled veg. Finish with a dollop of lime mayo, then finely chop and scatter over the chilli (if using) along with some picked coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and enjoy.



Embrace the spirit of giving this season by helping those less fortunate. Check out how you can help spread some Christmas cheer at each of our Stadiums below.



As you get your Christmas shopping done over the next few weeks, please don’t forget to grab just one extra gift for a little special someone who will spend Christmas in the Children’s Hospital at Westmead.

We will have a Christmas Tree at Reception at both ANZ Stadium and Bankwest Stadium for you to make donations for kids doing it tough this Christmas.

Think about gifts that can be played with while sitting up in bed (think: Lego, colouring in, puzzles, etc).

Let’s make a difference again this year in the lives of some pretty special kids!

Please drop off your donation from 4 – 16 December 2020.



Optus Stadium will be joining the fight against hunger this Christmas in partnership with Foodbank.  Foodbank supports vulnerable groups such as seniors, unemployed, homeless and people living on low income or pensions by providing non-perishable food items.

From December 1-18, have a look in the back of your pantry or your COVID non-perishable haul to see if you can donate any goods and place them under our Christmas tree to give to those in need.

Keep in mind when bringing goods in:

  • Foodbank will all accept all non-perishable items not past expiry date. However, they can accept products up to 6 months past the best before date, in most cases.
  • They cannot accept items in glass or breakable containers.
  • All seals must be intact and canned goods must not be damaged or dented.
  • All donated items are individually checked by our volunteers so please be assured that if any of the items are deemed unsuitable, it will not be distributed.