Unless you’ve gone to the trouble of fattening up a fowl yourself, you may be gobble-smacked to know procuring a Tasmanian turkey is off the menu, literally.

We simply don’t commercially farm or process them – chicken, duck and quail are the only locally-bred poultry products available. If you want to stick to the custom Christmas bird, it will have to fly in from afar; and, no, not of its own accord. Many won’t mind stuffing a mainlander, but in our sustainable age of minding food miles maybe it’s time to re-think traditions?

While we feel attached to time-honoured customs, it’s interesting to note turkey hasn’t always played centre stage on the Christmas table. Once upon a few centuries ago, uber wealthy Brits would likely have feasted on glazed boars’ head, or even peacock or swan, feathers reattached post-roast. Albeit visually spectacular, somehow a culinary comeback for these delicacies seems unlikely, and telling that traditions do change with time.

Holiday traditions can seem sacred, however we shouldn’t fear doing things differently. Consciously creating new traditions can be a fabulous exercise in contemplating our core values and what’s important.

Valuing our environment, and appreciating our island bounty, could indeed be reflected by sourcing local sustainable Tassie delicacies. Say, roast duck or heritage breed pork. Much like the traditional French Christmas feast, a sensational seafood focus could be your thing, including local rock lobster, oysters or a side of wild salmon spiced with pepper berry.

Another core value could be caring for loved ones and general inclusiveness; such as catering for our vegan friend – we’ve all got one (or more)! Holiday lashings of seafood, meats, and pav (remember veganism means no eggs or butter) generally limits them to boring side greens. Aside from an interesting array of salads, consider adding a hearty main option such as Nutloaf garnished with holly; or a spinach, mushroom and tofu puff pastry wreath (margarine based not butter). ■