From the Editor
In the blink of an eye a year can pass – it’s hard to believe the festive season is just around the corner again! The windows of the major department stores have started to sparkle with Christmas glitter, and we find ourselves thinking about pre-ordering hams and turkeys, and wondering how we’re going to be able to afford presents, food and festive fun for the approaching December deadline. With the party season getting into full swing, the main focus, as always, is on food. What’s for dinner? What will I make for the school fete? What can I prepare ahead for this weekend’s gathering? With this in mind, I’ve decided to dedicate this issue to entertaining on a budget and getting organised for Christmas (go on, give yourself a gold star!). We have punch for a crowd (p14) to quench everyone’s thirst, plus some pretty tasty finger food like our amazing cover recipe, Bacon & Egg Bread Quiches (p30), and quick Mexican quesadillas (p10). We also feature make-ahead magic – check out our mighty meatloaves (p6). Finally, let me dangle the Christmas carrot so you’re really prepared for Santa – be tempted by our trifles (p22) and freezer pleaser fruit cake (p79), not to mention our Christmas curds (p66), which you can give as extra-special gifts. For now, I’m off to write my shopping list and start stocking up so I can also manage my Christmas moneybox. And remember, all you need is love, and a little Christmas cake to make your world go round.
AMANDA KELLY-LENNON, EDITOR