It’s been a big year for the Perrys with the opening of their double-storey Italian restaurant, Gran Torino, and Margaret crowned second-best steak restaurant in the world by international guide, World’s 101 Best Steak Restaurants.
For Christmas, Neil favours simplicity, calling on seasonal, local produce. “We’re so lucky that Christmas falls in the middle of summer here. Beautiful ripe tomatoes, zucchinis, and oysters from the North Coast are all rocking and rolling this time of year,” he says. “Christmas is all about opening some oysters, sharing some beautifully cooked prawns, and roasting or barbecuing a lovely piece of meat or fish that’s thrown in the middle of the table to share,” he adds.
Of course, the celebrated chef has hosting down to a fine art.
For the rest of us he says preparation is key. “Good cooking always starts with good produce, and then it’s about serving simple dishes you can start ahead of time. Start with a few snacks, a gorgeous salad and something like a beautiful trifle that can be easily scooped out and shared.” And with a little elevation (think quality olive oil and a touch of butter and salt), beautiful ingredients can turn into a thrilling holiday table.
Here’s how to eat (and cook) like a Perry this Christmas.
Neil Perry Christmas recipes for easy entertaining in 2025
Neil Perry’s roast pork rack with mustard fruits
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
Neil Perry’s tomato, nectarine and basil salad
Neil Perry’s anchovies and roast garlic on toast
Neil Perry’s bresaola and ricotta on rye
Neil Perry’s king prawn, mango and hazelnut salad
Neil Perry’s asparagus, green bean and pistachio salad
Neil Perry’s classic prawn cocktail
Neil Perry’s roast potatoes with whipped crème fraîche
Neil Perry and Richard Purdue’s baked blueberry cheesecake
Neil Perry’s mascarpone, peach and Sauternes trifle with almond praline
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