EXCLUSIVE: TV Personality Suzanne Crozier Shares 5 Festive recipes You’ll want to try this Christmas!

Guys, listen up!

If you are still staring at your kitchen wondering what on earth you are cooking this Christmas — relax, I have got you covered.

Christmas is literally knocking on the door (next week, people!), and there’s no time left for festive panic.

And no, this time I’m not talking about my own recipes. I’m talking about the one and only TV personality and celebrity chef, Suzanne Crozier. I mean… does Suzanne even need an introduction at this point?

She’s basically everywhere — on your TV screens, all over social media, and living rent-free in our timelines. And because I love you guys that much, I went the extra mile and managed to get Suzanne to spill the tea — or should I say, the recipes. Yes, I somehow squeezed into her very busy schedule and got her to share five festive recipes we can all try this Christmas.

Even better? She’s sharing it all in this exclusive interview with Africa Jamz FM News. Festive stress? Cancelled.

But alright, just for formality’s sake — let me properly re-introduce her… and here we go!

So… who exactly is Suzanne Crozier?

Chef Suzanne Crozier is a highly respected culinary professional, educator, and mentor with decades of experience in the South African hospitality and culinary industry. She is widely recognised for her unwavering commitment to chef development, quality training, and upholding professional standards both in the kitchen and the classroom. She currently lives in Pretoria and studied B Consumer Science: Hospitality Management.

With a strong foundation in classical cookery and extensive industry experience, Chef Suzanne brings real-world expertise into her teaching. Her passion lies not only in food, but in shaping confident, disciplined, and industry-ready chefs who understand the demands, pressures, and rewards of a career in hospitality.

In addition to her role in culinary education, Chef Suzanne is a familiar face in South African food media. She makes bi-monthly appearances on the popular morning breakfast show Die Groot Ontbyt on KykNet, Channel 144 on DSTV, where she shares practical recipes, culinary tips, and inspiration with a wide national audience. Her approachable style and depth of knowledge have made her a trusted voice in home and professional cooking alike.

From professional kitchens to everyday homes

Chef Suzanne has also contributed recipes to Vrouekeur magazine, further cementing her reputation as a chef who bridges the gap between professional kitchens and everyday cooking. Her recipes are known for being accessible, well-tested, and rooted in solid culinary technique.

Throughout her career, she has been actively involved in curriculum development, skills training, and assessment aligned with national occupational standards. She is particularly known for her hands-on teaching approach, attention to detail, and ability to mentor students through both their professional and personal growth.

Chef Suzanne’s leadership is grounded in integrity, consistency, and care. She believes that trust, discipline, and a strong work ethic are essential ingredients for success in the kitchen and in life. Her legacy continues through the many chefs and hospitality professionals she has trained, inspired, and guided over the years.

Festive Feelings: Suzanne shares her take

Now, before we dive into the recipes (because yes, they are coming), we kicked things off with a short and snappy Q&A.

We asked Suzanne to put Christmas into words — what it really means to her, and why food plays such a big role in bringing people together during the festive season.

Here’s what she had to say…

1. What does Xmas mean to you?

“Spending quality time with my family. We usually cook together, drink wine, play games and reflect on the year past,” said Suzanne.

2. What is it about Xmas and food that connects people?

“I believe that we carry a lot of our childhood memories in food. I love cooking something special from my childhood, recalling that excitement of Christmas. We also cook food from my parent’s childhood. Rekindling that emotion that food can give you gives me great joy!,” said Suzanne.

3. As a TV personality, what can fans expect from you in 2026?

“I would definitely continue with my Erfenis resepte segment on Die Groot Ontbyt. I love hearing the viewers’ stories and sharing their special memories of that particular recipe. I would love to explore and grow my YouTube channel and maybe some sort of merchandise,” said Suzanne.

It’s Recipe tiiimmmmeeee!!!!!

And now… drumroll, please! The moment we have been waiting for is finally here!

These are the five Christmas recipes Suzanne Crozier recommends trying this festive season — dishes that are bound to wow your guests and have them already planning their next visit to your holiday table.

Let’s see what’s on the menu:

1. Aunty Magda’s Traditional Trifle

Ingredients:

• 2 Swiss rolls
• 1 packet green jelly
• 1 packet red jelly
• 250 ml chopped pecan nuts
• 1 large tub Ultramel custard (chilled in the fridge)
• 125 ml OBS – Old Brown Sherry (or more)

Method:

Prepare the jellies in shallow dishes and place them in the fridge to set.

To assemble the trifle:

1. Slice the Swiss rolls and arrange a layer in the trifle dish, including up the sides.
2. Sprinkle the OBS over the cake.
3. Scrape the green jelly with a fork and spoon it over the cake.
4. Pour a layer of custard over the jelly.
5. Sprinkle over half of the chopped nuts.
6. Add another layer of cake and sprinkle with OBS.
7. Scrape the red jelly with a fork and spoon it over the cake layer.
8. Pour over another layer of custard and add the remaining nuts.
9. Garnish with extra chocolate balls and caramel popcorn.
   *Place in the fridge until ready to serve.

2. Marina’s Greek Biscuits

Ingredients:

• 345 g soft butter
• 150 ml caster sugar
• 8 ml vanilla essence
• 375 ml finely ground peanuts
• 750 ml cake flour
• Icing sugar (for rolling)

Method:

1. Cream the butter and sugar together.
2. Add the vanilla and mix well.
3. Stir the flour and ground peanuts into the butter mixture.
4. Mix until just combined.
5. Roll into small balls and bake at 180°C for 15–18 minutes.
6. While still warm, roll the biscuits in dry icing sugar.

3. Mocha Squares

Ingredients:

• 200 g soft butter
• 500 g icing sugar
• 1 tin caramelised condensed milk (cooked condensed milk)
• 5 ml vanilla essence
• 30 ml coffee powder (Nescafé Espresso)
• 2 × 200 g packets Marie biscuits, roughly broken

Method:

1. Line a 23 cm × 23 cm pan with baking paper.
2. Cream the butter and icing sugar together until pale and thick.
3. Stir the caramelised condensed milk, vanilla, and coffee powder into the butter mixture.
4. Fold in the Marie biscuits until well combined.
5. Press the mixture firmly into the prepared pan and allow to set in the fridge.
6. Cut into squares and enjoy.

4. Aunty Baby’s Baby Marrow Tart

Ingredients:

• 4 rashers bacon, chopped
• 1 onion, grated
• 5 ml finely crushed garlic
• 1 packet baby marrows, grated
• 1 tin sweetcorn kernels, drained
• 5 eggs
• 125 ml oil
• 250 ml self-raising flour
• 250 ml grated cheese
• Salt and pepper, to taste

Method:

1. Fry the bacon, onion, and garlic until cooked.
2. Combine all the ingredients in a mixing bowl.
3. Pour the mixture into a greased oven dish.
4. Bake at 180°C for approximately 1 hour, or until a skewer inserted comes out clean.
5. Serve warm or at room temperature.

5. Adri’s Mustard Chicken Dish

Ingredients:

• 1/2cup sugar
• 50ml Cake flour
• 50ml mustard powder
• 2ml salt and pepper
• 50ml oil
• 1/2 cup vinegar
• 1 cup boiling water
• 1cup Mayonnaise
• 8 chicken thighs
• 8 chicken drumsticks
• 1/2 cup grated cheese

Method:

1. Mix everything together except the chicken
2. Place chicken in a oven dish, pour sauce over chicken
3. Bake at 180C for 30 – 40 minutes or until golden brown
4. Sprinkle with cheese and bake until melted
5. Serve with rice and vegetables

Craving more festive foodie inspo? Follow Suzanne on Instagram, Facebook, and YouTube at Suzanne Crozier. Your feed (and your taste buds) will thank you!

All recipes and images are credited to Suzanne Crozier.

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