FROM THE EDITOR
It’s always a bit crazy to be working on the bumper end-of-year issue when Christmas is still some time away, but the excitement of creating fantastic recipes and putting together ideas to help make your big day the best yet, wins through every time. In The Main Attraction (page 42), dish Food Editor Claire Aldous has delivered a Christmas Day meal to remember with her contemporary versions of yuletide classics. The line-up also includes our showstopping pavlova cover recipe, complete with gilded mini meringues and gold stars you can eat (page 64). Contributor Sarah Tuck has used the freshest seasonal berries to produce four decadent desserts that will work for any occasion throughout the festive period (page 56). We’ve got party time canapés (page 66) and Easy Everyday dishes (page 94) including burgers, tacos, ribs and an ice cream cake that’s uncomplicated yet impressive. When it comes to presents, it may well be the thought that counts but our edible offerings – including a gluten-free Christmas cake – are not just fun to make and look great, they also taste delicious (page 76). If you’re struggling to find the right things to put under the tree then dish’s Insiders’ Gift Guide is the answer. We asked 10 stars from the food, wine and creative industries to list the gifts they’d like to both give and receive this year. Turn to page 24 for their brilliant ideas. Merry, merry.