Simply browse our menu, select your Christmas items, then choose your delivery date and time window before checking out. Minimum order is $120.
Choose your delivery date & time
Choose your delivery date & time
Delivering 5 November to 19 December. Made in small batches, stock is limited.
Christmas deliveries have finished for 2026. Thank you!
From Davidson Plum Glazed Ham to Paolo’s Pavlova Cheesecake, each dish is handmade in small batches by our cooks and delivered freshly frozen. There are starters to share, a centrepiece for the middle of the table, sides and salads to go around, and desserts worth saving room for. Pick the dishes you want, skip the ones you don’t, and spend Christmas lunch at the table instead of the stove.
From Davidson Plum Glazed Ham to Paolo’s Pavlova Cheesecake, each dish is handmade in small batches by our cooks and delivered freshly frozen. There are starters to share, a centrepiece for the middle of the table, sides and salads to go around, and desserts worth saving room for. Pick the dishes you want, skip the ones you don’t, and spend Christmas lunch at the table instead of the stove.
PLAN YOUR CHRISTMAS TABLE
Whether it's a quiet Christmas lunch or a house full of family and friends, here's a little guidance to help you plan your menu.
4
PEOPLE
One main, two sides, one dessert. A quiet lunch with leftovers for Boxing Day.
6
PEOPLE
The ham plus one main, three sides, two desserts. Add a starter to share.
12
PEOPLE
Two mains, four sides, two salads and three desserts for a generous family table.
20+
PEOPLE
Three mains including the ham, six sides, starters to share and dessert for everyone.
A guide only ... quantities will depend on appetites, your spread, and the serving sizes of your chosen dishes.
Christmas lunch should be something you sit down to, not something you spend all day preparing. Our cooks make these Christmas starters by hand, in small batches, so you can spend less time in the kitchen and more time with your guests.
Start with Davide's Smoked Mozzarella Arancini, crisp on the outside with a molten, cheesy centre, and no frying required. Rebecca's Turducken Rollsgive you all the theatre of the famous three-bird roast in a size you can pass around with a drink, and nobody has to debone anything on Christmas Eve.
For something special, our Scallops come in their shells with miso, kombu and native bunya nut butter. The Heirloom Tomato and Gruyère Tart combines sweet roasted tomatoes, melting cheese, Dijon mustard and herbs in crisp shortcrust pastry.
Whether you're serving Christmas canapés with drinks or planning a more formal starter, these handmade dishes make Christmas entertaining easy. Simply thaw in the fridge overnight and cook according to the instructions.
Christmas lunch should be something you sit down to, not something you spend all day preparing. Our cooks make these Christmas starters by hand, in small batches, so you can spend less time in the kitchen and more time with your guests.
Start with Davide's Smoked Mozzarella Arancini, crisp on the outside with a molten, cheesy centre, and no frying required. Rebecca's Turducken Rollsgive you all the theatre of the famous three-bird roast in a size you can pass around with a drink, and nobody has to debone anything on Christmas Eve.
For something special, our Scallops come in their shells with miso, kombu and native bunya nut butter. The Heirloom Tomato and Gruyère Tart combines sweet roasted tomatoes, melting cheese, Dijon mustard and herbs in crisp shortcrust pastry.
Whether you're serving Christmas canapés with drinks or planning a more formal starter, these handmade dishes make Christmas entertaining easy. Simply thaw in the fridge overnight and cook according to the instructions.
An Australian Christmas without a ham is just a long lunch. And glazing it is the one bit of Christmas cooking most people actually enjoy, so we’ve done everything else.
You’ll get a 3.5kg leg from Mudgee Meats, skinned and scored by hand and ready for the oven, with our Davidson plum glaze made in our kitchen and packed alongside. Davidson plum is a native Australian fruit with a deep, tart sharpness that cuts through the richness of the ham in a way brown sugar never quite manages. Brush it on, bake, baste once or twice, and it turns dark and sticky in your own oven, which is the only way a glazed ham ever looks quite right.
It serves ten to twelve as part of a spread, it’s just as good cold on Boxing Day, and the leftover ham sandwiches are reason enough to buy a Christmas ham this size.
An Australian Christmas without a ham is just a long lunch. And glazing it is the one bit of Christmas cooking most people actually enjoy, so we’ve done everything else.
You’ll get a 3.5kg leg from Mudgee Meats, skinned and scored by hand and ready for the oven, with our Davidson plum glaze made in our kitchen and packed alongside. Davidson plum is a native Australian fruit with a deep, tart sharpness that cuts through the richness of the ham in a way brown sugar never quite manages. Brush it on, bake, baste once or twice, and it turns dark and sticky in your own oven, which is the only way a glazed ham ever looks quite right.
It serves ten to twelve as part of a spread, it’s just as good cold on Boxing Day, and the leftover ham sandwiches are reason enough to buy a Christmas ham this size.
Long lunch or late dinner, roast or seafood, there’s a centrepiece here for the Christmas you actually have.
Davide’s turkey is the traditional one, for the table that wouldn’t feel like Christmas without it. Paolo’s rolled leg of lamb is deboned, rolled and marinated with lemon, oregano and rosemary, his family’s way, and it’s very hard to improve on. For a seafood Christmas lunch, Davide’s side of barramundi with chermoula is the one to build a summer table around. And the vegan Wellington is a proper centrepiece, so nobody at a vegan Christmas is left assembling a plate of sides.
Most tables do well with one main and plenty of sides. Feeding a crowd? Two mains works best, one roast and one from the sea.
Long lunch or late dinner, roast or seafood, there’s a centrepiece here for the Christmas you actually have.
Davide’s turkey is the traditional one, for the table that wouldn’t feel like Christmas without it. Paolo’s rolled leg of lamb is deboned, rolled and marinated with lemon, oregano and rosemary, his family’s way, and it’s very hard to improve on. For a seafood Christmas lunch, Davide’s side of barramundi with chermoula is the one to build a summer table around. And the vegan Wellington is a proper centrepiece, so nobody at a vegan Christmas is left assembling a plate of sides.
Most tables do well with one main and plenty of sides. Feeding a crowd? Two mains works best, one roast and one from the sea.
Christmas here happens in the heat, which is why the sides matter as much as the main, and the Christmas salads often matter more.
Lou’s duck fat potatoes and Paolo’s potato bake are the two rich ones, and most tables want both. Paolo’s honey glazed carrots with raisins and almonds bring sweetness, the hasselback butternut pumpkin brings colour, and between Davide’s pearl cous cous salad and Lou’s rice salad you’ve got the two dishes that get eaten cold on the deck at four o’clock and again for lunch the next day.
A good rule of thumb is one potato dish, one vegetable and one salad for every main. Plenty can be served at room temperature, so the oven isn’t playing Tetris.
Not sure how much to order? Our Christmas portion guide works it out by guest count, from four people to twelve and over.
Christmas here happens in the heat, which is why the sides matter as much as the main, and the Christmas salads often matter more.
Lou’s duck fat potatoes and Paolo’s potato bake are the two rich ones, and most tables want both. Paolo’s honey glazed carrots with raisins and almonds bring sweetness, the hasselback butternut pumpkin brings colour, and between Davide’s pearl cous cous salad and Lou’s rice salad you’ve got the two dishes that get eaten cold on the deck at four o’clock and again for lunch the next day.
A good rule of thumb is one potato dish, one vegetable and one salad for every main. Plenty can be served at room temperature, so the oven isn’t playing Tetris.
Not sure how much to order? Our Christmas portion guide works it out by guest count, from four people to twelve and over.
Nobody has ever complained about too much dessert on Christmas Day.
Paolo’s pavlova cheesecake with mango and passionfruit coulis is the most Australian thing on the menu, pavlova and cheesecake having a friendly argument, and it’s the one that ends up on everyone’s phone. His sticky fig and date pudding with butterscotch sauce is for the people who want Christmas to taste like Christmas. Davide’s trifle is the full layered production, and his sour cherry gelato is for when everyone says they couldn’t possibly, and then does.
Two desserts is plenty. Three is a statement, and we won’t talk you out of it.
Nobody has ever complained about too much dessert on Christmas Day.
Paolo’s pavlova cheesecake with mango and passionfruit coulis is the most Australian thing on the menu, pavlova and cheesecake having a friendly argument, and it’s the one that ends up on everyone’s phone. His sticky fig and date pudding with butterscotch sauce is for the people who want Christmas to taste like Christmas. Davide’s trifle is the full layered production, and his sour cherry gelato is for when everyone says they couldn’t possibly, and then does.
Two desserts is plenty. Three is a statement, and we won’t talk you out of it.
Native ingredients
Christmas in this country happens in the heat, with the doors open, and the food should taste like it belongs here. This year our cooks have been working with native Australian ingredients, not as a novelty but because they genuinely make the dishes better.
Davidson plum, tart and dark, glazes the ham. Lemon myrtle, which smells more like lemon than lemon does, goes into the butter for the lobster tails. Bunya nut, a native pine nut Aboriginal communities have gathered and eaten for thousands of years, sits alongside scallops and miso kombu butter. These are ingredients with a very long history here, and they deserve a place on the Christmas table.
If you would like to know more about them, we have written about each one.
Tart and dark. Glazes the ham.
In the butter for the lobster tails.
A native pine nut, alongside the scallops.
No set menus this year. Every dish is sold on its own, so you build the table you actually want, for the number of people you are actually feeding.
Every dish is made in small batches by a real person cooking their own family recipe, then freshly frozen so it reaches you exactly as it left their kitchen.
Everything arrives freshly frozen and keeps, so order now, take delivery in November, and let your freezer hold Christmas for you. December deliveries carry a $10 surcharge, and the last one is 19 December.
As featured in
VOGUE
Featured in Vogue Australia's Ultimate Wellness Gift Guide, celebrating a more relaxed way to entertain at Christmas.
Read the Vogue feature →
marie claire
Featured in marie claire's Christmas gift guide, showcasing FoodSt's handmade food and effortless festive entertaining.
Read the marie claire feature →Give someone you love the gift of real food, handmade by our local cooks and delivered to their door in time for Christmas.
Because sometimes the best gift you can give is time back, and a beautiful meal made with care.
Give someone you love the gift of real food, handmade by our local cooks and delivered to their door in time for Christmas.
Because sometimes the best gift you can give is time back, and a beautiful meal made with care.
CHRISTMAS 2026
Delivering Christmas from Nov 5 to Dec 19. Stock is limited, order now to secure your feast.