Ed­i­tor’s let­ter

The Australian - Wish Magazine - - Editor’s Letter -

Some­one, a friend, once de­scribed me as “a very Christ­massy per­son.” I think the com­ment was ac­tu­ally meant to be deroga­tory, but my re­sponse was: who isn’t? With­out want­ing to get into a big dis­cus­sion about re­li­gion my point was, what’s not to like about this time of year in Aus­tralia?

For starters it’s sum­mer. Although it was dif­fer­ent when I was grow­ing up, to­day Christ­mas just equals hol­i­day to me. Con­ve­niently for WISH mag­a­zine, con­sid­er­ing that we don’t publish a Jan­uary edi­tion, it means it’s sum­mer and we are not in the of­fice for an en­tire month! And, yes, that sen­tence does re­quire an ex­cla­ma­tion point at the end. This is the one time of year when the team here, like many other peo­ple around the coun­try, can take time off work and not have to check in ev­ery few days to make sure it’s all still run­ning smoothly. There’s no email to at­tend to, so you can read those books that have been pil­ing up. You don’t have to wear a tie or iron a shirt ev­ery morn­ing – in fact, I plan on spend­ing the next few weeks as close to bare­foot as pos­si­ble.

It’s also the one time of year when you can do things you en­joy with­out wor­ry­ing that you have more im­por­tant things to do, like catch­ing up on emails you didn’t send dur­ing the week. For me one of those things is cook­ing and at­tempt­ing to ex­pand my culi­nary skills from the easy things I cook Mon­day to Fri­day to some­thing more com­pli­cated (and im­pres­sive for in­vited guests). For this is­sue we asked chef Kylie Kwong to de­sign an ex­clu­sive Christ­mas menu for our read­ers and my brief to her was: do what­ever you want. Her recipes start on page 80 and even if you don’t cook the en­tire menu you’re bound to find one or two dishes to com­pli­ment your Christ­mas reper­toire. This De­cem­ber will be a sig­nif­i­cant mile­stone for Kwong as she opens the doors on her new – and to the de­light of her le­gion of fans big­ger – restau­rant in Syd­ney’s Potts Point after 14 years in Surry Hills. If you want to know a bit more about what to ex­pect at Kwong’s new venue then don’t miss Mi­landa Rout’s in­ter­view with her on page 106.

This time of year is also when you can use the plates and glass­ware that you save for spe­cial oc­ca­sions and crack open some of the cher­ished bot­tles you’ve had stashed away. If one of those is a bot­tle of Pen­folds Grange Her­mitage, ar­guably Aus­tralia’s most fa­mous wine, then you won’t want to miss our story on page 68. It was months in the mak­ing but, like the wine it­self, well worth the wait. Our writer Jonathan Lob­ban was given rare be­hind-the-scenes ac­cess at Mag­ill Es­tate, the 170 year-old vine­yard near Ade­laide which is the spir­i­tual home of Pen­folds.

We trav­elled to Hamil­ton Is­land in Queens­land to pro­duce our fash­ion and travel fea­tures this month and dis­cov­ered the charms of nearby White­haven Beach, fea­tured on our cover, while we were there. We couldn’t have done it with­out the gen­er­ous as­sis­tance of Qan­tas and Hamil­ton Is­land so, on be­half of the mag­a­zine, I’d like to thank them both for mak­ing this edi­tion hap­pen.

We hope you en­joy the is­sue and have a won­der­ful break what­ever you do. We’ll be back with another edi­tion in Fe­bru­ary. David Meagher Ed­i­tor

Pho­tog­ra­pher James Mullins and the WISH fash­ion team get­ting the per­fect shot on White­haven – the most per­fect beach

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