Wel­come

Food - - News - SOPHIE GRAY, ED­I­TOR

There is no doubt that when we think of Christ­mas, our thoughts of­ten turn to food. Whether you’re a tra­di­tion­al­ist who craves tur­key, tri­fle and mince pies, or some­one who prefers cold meats and cock­tails in the sun, this is the time of year when we all in­dulge our taste­buds. Per­son­ally, I adore my own home­made mince pies – and have to se­ri­ously limit my con­sump­tion!

But what I re­ally love about the ‘sea­son of eat­ing’ is the op­por­tu­ni­ties it presents to use food as an ex­cuse to get to­gether with fam­ily and friends. Many of the recipes that fea­ture in this spe­cial Christ­mas is­sue are de­signed to feed a crowd. From our clas­sic din­ner ban­quet on page 32 to our ideas for a fes­tive brunch on page 40, these dishes are made for shar­ing.

While some of us en­joy spend­ing time in the kitchen cre­at­ing some­thing ex­tra spe­cial, we’re aware oth­ers pre­fer to keep it fresh and sim­ple. So don’t miss our al­fresco lunch on page 50, as well as our delicious su­per­food dishes on page 102.

And for those with ex­cited chil­dren to oc­cupy, why not make our Ham & Cran­berry Pull-apart Christ­mas Tree on page 121? It was a tri­umph with the taste testers – both the adults in the of­fice and our kids in the kitchen!

Bat­tling the crowds to do your Christ­mas shop­ping is never fun, so to help you avoid the Christ­mas cra­zies, we have some great ideas for ed­i­ble gifts (page 62) – which not only look spec­tac­u­lar but are fun to make.

Given this is a time of year when we tra­di­tion­ally re­flect, I want to thank you for your sup­port of Food in 2017. We are de­lighted that you con­tinue to en­joy our mag­a­zine – and love re­ceiv­ing your feed­back. Wait un­til you see what we’ve got com­ing up in 2018!

Merry Christ­mas to you all,

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