donna hay - - EDITOR’S LETTER -

When we put to­gether our Christ­mas is­sue for you each year, our aim is al­ways to make it even more spe­cial than the last. I truly be­lieve the fol­low­ing pages will help you cre­ate the most mag­i­cal fes­tive sea­son ever.

favourite recipes my fam­ily love to eat (and ex­pect to see on the din­ing table!), while still serv­ing up a lit­tle bit of magic to cre­ate that sense of ex­cite­ment and won­der that comes with this time of year. In these pages, you’ll fifind recipes that help you do just that, with new twists on a few clas­sics and clever ideas for en­ter­tain­ing that will make your cel­e­bra­tion the most mem­o­rable yet. Our ul­ti­mate fes­tive menu (page 112), in­cludes our best-ever recipe for the most suc­cu­lent, juicy turkey you’ll ever try (the trick is in the brin­ing), and your guests will fall for the new ap­ple cider, mus­tard and sage glaze we’ve cre­ated for your ham. For the pavlova fans, we’ve gone minia­ture this year with choco­late-dusted de­lights topped in the pret­ti­est fresh rasp­ber­ries and a sprin­kling of pis­ta­chios – make a whole batch and ar­range them on a stand in the mid­dle of the table for a gor­geous cen­tre­piece. If you’re look­ing to up the el­e­gance a touch more, you’ll love our so­phis­ti­cated fes­tive party (page 82), all in black and white. It’s a stylish and mod­ern affair that’s so fi­fit­ting for the sea­son. Not to be out­done, my most adored recipes for this is­sue are our show-stop­ping Christ­mas cakes and bakes. From the whim­si­cal snowy scenes atop deca­dent pud­dings to in­dul­gent choco­late desserts dusted with gold and the sweet­est cook­ies you’ll ever see, they’re all set to delight one and all at your gath­er­ing. I wish you all the best for a beau­ti­ful fes­tive sea­son and another won­der­ful year of cook­ing. Happy hol­i­days!

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