Cape Town - This Christmas it’s the battle of the traditionalists versus the modernists as those that love the smells coming from the kitchen as the mothers and grandmothers prepare the traditional Christmas fare are up against those that are ordering ready-made meals from online businesses, ushering in a new take on the Christmas table.
For some, the hassle of preparing a lavish feast in the summer heat is no longer appealing.
Enter chefs and caterers who offer pre-made Christmas meals, striking a delicate balance between preserving traditions and embracing convenience.
Marvin Weber, owner of CM Foods in Parow, is one of the innovators redefining Christmas dining.
A qualified chef with a passion for food, Weber launched his food truck business in 2021 amidst the challenges of the Covid-19 pandemic. This year, he’s taking a streamlined approach, focusing exclusively on meats prepared to perfection and paired with sides of choice.
“Last year, I did everything— sides, desserts, the whole lot,” Weber recalled.
“But this year, I’ve decided to just do meat. It takes the pressure off and allows me to focus on what I do best.”
Despite scaling back his menu, Weber has received numerous orders from across Cape Town, stretching from Somerset West to Mitchells Plain.
“It’s a nice mix of ages,” he said. “Some people are heading to their parents for lunch, while others just want to avoid spending all day in the kitchen.”
For Weber, the appeal lies in offering a solution that blends tradition with modern convenience.
“Instead of you doing it all, I’ll do it for you – beautifully garnished and ready to serve.”
Another voice in this growing trend is Tracey-Anne Lee-De Jongh, who runs Dinner 2ur Doorstep in the Helderberg area.
A family-oriented entrepreneur, Lee-De Jongh started her business in 2018 as a side gig and transitioned to full-time catering after her husband was retrenched.
Over the years, Lee-De Jongh and her husband, business partner and pro-chef Heinrich have seen their Christmas offerings grow in popularity.
“We live in a world where people pay for convenience,” Lee-De Jongh said.
“For some, standing in the kitchen for hours on end can be unbearable, while going to a restaurant takes away the after lunch resting period and people won’t have left overs.
“That is why huiskos (home-style food) beats that any day, and we bring that to you in the comfort of your own home.”
Her Christmas menu caters to those looking for tradition without the toil, particularly middle-aged clients who value nostalgic flavours but appreciate the ease of pre-made meals.
However, not everyone is ready to part with the rituals of a home-cooked feast.
Kay Petersen said that while ordering pre-made food saves time, it lacks the intimate touch of cooking alongside loved ones.
“Even washing dishes together afterwards is special,” Petersen said.
Siphesihle Jade McEtywa echoed this sentiment but appreciates the flexibility caterers offer.
“Ordering pre-made Christmas food can be a game-changer. It saves time and reduces stress, letting you focus on spending quality time with family,” McEtywa said.
“You can still add a homemade touch, like a signature dessert or side dish. It’s about balancing convenience with the holiday spirit.”
Kai Khoiwa agreed, highlighting how outsourced meals can enhance the family experience.
“I love cooking my favourite meals for Christmas, but if a caterer could do it, I’d have so much more energy to bond with my family while enjoying our favourite dishes,” Khoiwa says.
For Kelly Baloyi, the decision to break from tradition came from a place of love. “Many restaurants are starting to offer Christmas buffets,” Baloyi said.
“My mom suggested we book a table this Christmas and head to the West Coast. She’s getting older, and I don’t see the point of her slaving in the kitchen in this heat. Love my mom—she deserves to enjoy a meal while watching the deep blue sea.”
Others, like Monique Johnstone, remain firmly rooted in tradition. “I still enjoy the traditional way of preparing food for Christmas,” Johnstone said. “It makes the day feel more special, and there will always be leftovers.”