The biggest thing is organisation and preparation so it’s all a breeze. Preparation, for me, is all about making a great stuffing for the goose the night before. I also make the meringues for the pavlova ahead of time and store until I'm ready to assemble on the day. Prepare the ham by stripping the skin and scoring the fat read to glaze. Have all the salad ingredients washed, dried and prepped and the goose into an oven bag. Checking your basic pantry items is also worthwhile as you don’t want to find you’re missing something you need when it may be too late to source it. I also like to think about getting drinks together ahead of time; choosing wines, chilling bubbles can all take place now, and, once you’ve done all that, leave small last minute jobs for everyone to have a part in and hand over the clean up after lunch to others.
Finally, remember to enjoy the special time with family and friends, MB
For the pavlova pictured, click here
Other posts you may be interested in
View all
-
Maggie Beer AO talks food, wellbeing and aged care on Club Sandwich
Our Founder, Maggie Beer AO, recently joined Sarah Macdonald on Club Sandwich to discuss why food in aged care is about much more than nutrition – it’s an important part of wellbeing, pleasure and quality of life.
Read more -
Hospitality in Healthcare Project of the Year award 2026
The Maggie Beer Foundation’s Improving Food in Aged Care through Education and Training Program was named a State Finalist for Project of the Year at the Hospitality in Healthcare Excellence Awards.
Read more -
HomePlate Insights Report: Media Coverage
Explore media coverage of the HomePlate Insights Report, including news articles, interviews and feature stories highlighting the key findings and national conversation around food, nutrition and ageing at home. Browse the links below to read how the report has been shared across the media.
Read more
