LOUIS BURKE | Culture | CONTACT
Despite being largely disregarded for the other 364 days a year, Boxing Day is the one day a year where leftovers are premium cuisine fit for a king.
Always celebrated on December 26, the day after Christmas, Boxing Day is proof that you can only enjoy something so much if you have work the next day.
While some spend their boxing day going mad in a retail outlet or nursing a hangover and sussing out who they need to apologise to, those truly versed in the public holiday know the best way to spend it is to put so much on your plate that even your old slavic grandma tells you you’ve got enough.
For some, frying up the leftover slices of ham is the best way to kick off the public holiday, while others may turn some panatone into French toast or do something that would scare even Nigella Lawson.
“Prawn and stuffing roll, my official dish of Boxing Day,” stated Benjamin Whittaker, who always turns into a mad food alchemist on December 26.
“Sometimes I put it in a croissant. We don’t have those on Christmas, I buy them on the 23rd and keep them for leftover loaded croissants. They’ll start selling those in Melbourne soon I reckon.”
MORE TO COME.
