Celebrate good times, come on…
To continue quoting Kool & the Gang – there’s a party going on right here, a celebration to last throughout the years, so bring your good times, and your laughter too. We’re gonna celebrate your party with you!
Welcome to our bigger-than-ever, bumper celebration issue. Admittedly, 2020 was not what I would call a vintage year; it feels like the world has been under siege, and yet tucked away down here at the bottom of the planet, we have been incredibly fortunate to escape the worst of it. And in among the stress of lockdowns, face masks and job losses, there have been bright spots too – and this is what we’re here to celebrate. For the dish team a particular highlight was winning the trifecta of top gongs at the Webstar Magazine Media Awards – Best Magazine of the Year in the home, food and lifestyle category; the People’s Choice Magazine of the Year; and (the biggie) Supreme Magazine of the Year. I will most definitely be raising a glass to my incredibly talented, hard-working team over the festive period – and that is what this issue is all about…
To kick off the festivities we have Christmas totally sorted, with the most incredible baked ham I have ever tasted slathered in a luscious apricot and ginger glaze, and festooned with roasted macadamias (page 50). Outrageously good. Our yuletide selection is rounded off with rock star desserts that will see you ending meals with a bang for many dinner parties to come. For the past five years straight, salmon has been the most searched item on our website during this period, so food editor Claire has served up four fabulous recipes with this festive fish from page 64.
Turn up the music, turn down the lights, and let’s get this party started with Bite Club (page 70) – cocktails and nibbles that are simple to make but that pack a party punch (who’s up for a Snake
Hips Swizzle?). While we’re at it, let’s crank up the barbie too – Olivia Galletly has whipped up a brilliant selection of meaty dishes and clever salads to enjoy during the long summer evenings ahead, starting with the Skirt Steak with Jalapeño Pickle and Coriander Sauce (page 84).
This issue Food Fast is focused firmly on delivering recipes that make the most of all of the things we love about summer – if you’re lucky enough to have a boatie or diver in the family, you’ll love Claire’s Crayfish with Garlic Lemon and Chilli Aioli (plus the Barbecued Scaullies and Tuatua Fritters), and trust me – the Best-ever Fresh Catch Beer-battered Fish (page 110) will pretty much change your life! But wait, there’s more – our summer picnic/bach-ready baking (page 114) is a line-up of perfect treats to enjoy with a cuppa. We also share a selection of brilliant recipes from dish contributor Julie Biuso’s latest book Shared Kitchen. In between time spent whipping up all of the deliciousness from this issue, we have plenty for you to read, including Maria Hoyle’s fascinating feature on power couple Josh and Helen Emett (page 36) and Yvonne Lorkin’s epic round-up of the top holiday-ready rosés (page 133).
So there you have it. About this time every issue, as we near print deadline, my wonderful team laugh at me as I stand up from my desk and declare ‘this one is definitely our BEST YET!”. Like me, they love what they do, and we are committed to delivering you more of what you love in 2021.
Hey, 2020 has been tough – but at least we’re all in this together… let’s celebrate!