'No time more important': Curtis Stone's trick to overcome age-old Christmas meal dilemma

It's more likely than not that Christmas Day in Australia will be a hot one.

As the nation welcomes in the festive season, the summer heat will be close by.

Though, that doesn't necessarily mean Christmas dinner will be about just cold cuts.

Yes, it's tradition to stay cool on Christmas Day with sliced ham, turkey and the Aussie Christmas gem – prawns – among the culinary centrepieces.

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Though, some still brave the heat with a cooked turkey and piping hot sauces.

There's just something a little off-putting about cold gravy.

For award winning Australian chef, author and restaurateur, Curtis Stone, gravy is king when it comes to Christmas dinner.

"I kind of feel like the gravy and the stuffing, no matter whether you're doing a turkey or a ham or a piece of roast pork with crackling or whatever it is, they're the things that really make the meal sing, especially the gravy," Stone told 9honey Kitchen.

In fact, the Coles fresh food ambassador said putting in an extra bit of effort into the gravy is key.

"The other thing about Christmas dinner is you're cooking for a big group, usually, so getting the food hot for everyone is also a challenge," he said.

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Here's where the effort into the gravy comes into play.

"If you've got that hot sauce, that hot gravy, that just sort of helps keep those veggies hot," he said.

Another way to keep everyone's food warm is warming the plates.

"I know that's a simple little trick, but if you warm your plates... There's no time more important than on Christmas Day, because it does keep your food hot for sure," he said.

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