Even though Thailand doesn’t officially recognize Christmas, we still had the opportunity to celebrate, gathering at the house of friends for a 16-person dinner. It was several days in the making and, of course, I was in the kitchen, too.

This was the third or fourth meal that Nat and I have cooked together, supported by his staff. I’m definitely the sous chef in the operation, responsible this evening for only the soup and appetizers, although insert myself in plenty of other tasks. Left, looking a bit like the Soup Nazi in Seinfeld, I call people over with their bowls for a serving of cioppino. Right, Nat and I share a laugh while cooking. (Thanks to Nat’s cousin Kik for the pictures.)

Simple canapes: white bean hummis with roasted red pepper and sundried tomato chutney, and shredded roasted beetroot with fresh mozzarella and a drop of balsamic and black truffle syrup.

My latest version of cioppino, the classic San Francisco Italian style seafood stew. This recipe is from chef Michael Mina and is even nicer than the previous recipe I used.

A beautiful foccacia bread sprinkled with flaked sea salt – perfect for sopping up the broth from the cioppino. One of our two stuffings, this one made with mushrooms and the other with chestnuts.

Potatoes dauphinoise, thinly sliced with a rich and creamy interior. Sous video turkey, super moist and perfectly cooked, dropped in a deep fryer at the end for a crispy exterior.

Carrots roasted with maple syrup and sprinkled with corriander. Creamy Brussels sprouts with roasted pine nuts.

Desserts are served! Angel food cake with whipped cream and strawberries – elegant – and a coconut cake with fresh coconut in both the cake and the buttercream frosting. Served with homemade peppermint and pineapple ice creams.

Bee, Doug, Oates (former Xangan), and Tawn pose mid-way through dinner, trying to pace themselves so there is room for the cake.

After our dinner, half the group stuggles to remain upright. From left, Linda, Doug, Bee, our hosts Nat and Cha, Tawn, and me. Hope you and yours had a happy celebration, too!