FROM THE ED­I­TOR

Dish - - CONTENTS -

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.

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