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ORANGE, GRAPEFRUIT, FENNEL

& ROAST BEETROOT SALAD

“I like to kick things off with a refreshing salad like this one, as it gets the tastebuds going, ready for the feast to come.” Elle, editor in chief

CHERMOULA-RUBBED TUNA WITH

HORSERADISH AIOLI

“This elegant tuna dish is quick and easy to prepare on the day. I try to buy the fish as fresh as I possibly can.” Annette, senior copy editor

STEAMED GREENS WITH CANDIED PECANS

“Mix up your side dishes and serve up something a bit different. I love the sweet and spicy crunch of the pecans in this dish.” Harriet, writer

RED SALAD WITH CRUMBLED GOAT’S CHEESE

“The cherries in this salad add a juicy pop of sweetness against the bitter leaves and salty goat’s cheese – it’s a winner.” Kate, senior copy editor

ROASTED PEARS, FENNEL & RED ONION

“Fennel is my favourite roasted vegetable, and paired with sweet pears and, caramelised onions, it’s seriously moreish.” Victoria, senior features editor

SPICED GLAZED HAM

“This is the decoration of choice that takes pride of place at my family table with its glistening sweet, lightly spiced glaze.” Kerrie, contributing food editor

PAVLOVA WREATH WITH STRAWBERRIES,

POMEGRANATE & FIGS

“This stunner of a pavlova recipe not only tastes out of this world, it makes a great table centrepiece, too!” Katrina, senior art director

ROSÉ & VANILLA ZABAGLIONE TRIFLE

“These delicate flavours take the typical trifle to another level, and served in a glass dish, it’s a showstopping crowd-pleaser.” Sue, acting editor