Part 1: Your guide to a stress-free Christmas

"This season I promise to spend with intention, waste less and more time enjoying the celebration.”

The Plan

Breaking the prep down into manageable tasks means you won’t be rushing at the end and can make your time and dollar go further.

Week 1

Write a budget

Work out what can you afford to spend then what you want to spend on Christmas gifts, food, decorations, experiences? Make your plan fit your budget, not the other way round.

Choose the menu

If you hate meal planning or are shopping to a budget, ai does a remarkable job of helping out. Fill in the blanks and copy this prompt in your preferred ai provider. Check what comes back and tweak to suit your situation.

“*"Create a Christmas menu for [X] people. We’ll be eating outside at lunchtime in [location], and our budget is $[X]. We shop at [store or market]. Dietary restrictions: [list any]. Please suggest three courses (starter, main, dessert) that can be prepared in advance and stored safely for summer conditions. Use seasonal local produce and include one drink idea. Provide:

• A shopping list grouped by category
• A prep timeline (what to make ahead and when)
• Serving tips for outdoor dining."*

Start a vertical herb garden

This one seems strange but pays dividends later on. This edible and fragrant vertical garden becomes part garnish, part centerpiece.

Source a hanging organiser or an old pallet - a quick search on facebook or gumtree normally returns a number of companies giving these away. Use either to create a vertical garden for mint, basil, chives, rosemary. Water mornings, mulch, and use herb sprigs for décor and drinks.

Audit wrapping supplies

Whether you’re using fabric or kraft, make a choice and commit to it. Work out what do you already have, then grab what’s missing from gardens or op shops during December.

Pre‑order seafood if it’s on your table

Choose sustainably managed Queensland seafood (prawns, bugs) and consider these questions:

• what species and sizes are available
• price per kilo and any mixed tray options
• earliest pick‑up window on 22–24 December and best time to avoid queues.
• storage advice for cooked seafood on the day and safe use within 2 days.

When you collect:  

• bring a cooler bag/esky with ice bricks
• check quality, count, and weights
• keep seafood cold ≤5 °C; serve chilled; refrigerate leftovers within 2 hours.

Leftovers safety plan

• eat seafood leftovers within 1–2 days for best quality; reheat to ≥75 °C if serving hot.
• when in doubt, freeze portions the same day.

Menu

Starters

• Grilled Sweet Corn & Tomato Salsa with lime, chilli and coriander; serve with toasted tortilla triangles.
• Avocado & Mango Ribbon Salad dusted with macadamia dukkah.

Centrepiece (choose one)

• Chilled Prawn & Bug Platter with mango‑lime dressing and herbed yoghurt.
• Glazed Half Leg Ham (pineapple–ginger glaze) served warm on the day, cold the next.
• Roasted Capsicum & Tomato Herb Galette (vegetarian showpiece; use “seconds” produce and pantry staples).

Sides

• Zesty Mango Slaw (cabbage, mango, mint, lime).
• Charred Capsicums with Garlic & Feta (serve at room temperature).

Sweet Finish

• Pineapple, Lime & Coconut Icebox Cake—no‑bake, big impact.

Drinks

• Coast Spritzers: soda, citrus slices, herb stems; frozen mango cubes as ice.