EDITORA Letter From Amanda
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It’s that
thrilling time
of year again when the
overwhelming excitement
of everything that’s
Christmas begins. The
writing of the shopping
lists, the collection of
presents, the decorating
of the tree with everything
that is obviously bling, the thought
process of coordinating the big day,
organising family and friends for
numerous catch-ups and, of course,
the planning of the food and how it
will be showcased. No wonder then
that by the time Boxing Day hits,
we’re all in cruise mode and ready
to embrace the New Year.This issue is packed from start to finish
with fresh, inspiring ideas, tips, tricks
and recipes that will move you from
a traditional feast to country fare.There are four magical menus to
choose from. To begin the day with
style and ease and deliver a brilliantChristmas breakfast, just turn to page
- If you’re feeling traditional, turn to
page 24 for that perfect walk down
memory lane. However, if outdoor
festivity is the key focus, turn to page34 for an extra-special sunny menu.
Finally, if you’re feeling adventurous,
simply pack the car and hit the country
for an outback buffet – see page 42. You
see, it doesn’t matter where you are,
there’s a Christmas for everyone.To me, Christmas is all about the ham!
Buying, scoring, glazing and then
presenting it on a platter for the family
to embrace as the ceremony of carving
begins! For some show-stopping
flavour and extra-special advice, turn
to page 100, and learn the basics of
making your own decadent treat –
but don’t forget to sharpen your knife
to make slicing a breeze!Christmas is also the time to go that
extra mile and truly show those you
love just how awesome they are. Our
homemde gifts are definitely marked
with wow-factor and almost too good
to eat – especially the cute-as-a-button
Gingerbread House Cookies on page
123, which bring out my inner child!And let’s remember, everywhere
around the world someone is
celebrating, so join in the international
tastes by going global and trying these
stunning sweets on page 112.So with a hearty “Ho, ho, ho” and a
twinkle in my eye, I’m adorning my elf
hat, jumping into my sleigh and I’m off
to begin my journey of delivering love,
peace and memorable taste sensations,
just like our decadent cover recipe,
Raspberry & Almond Trifle, on page 12!Make sure that you have yourself
a very merry Christmas,