'Tis the season for celebrations and our new issue is nothing short of festive. Within the pages you'll find Christmassy recipes including mains, gifts and decadent desserts. Pick up a copy and you'll come across a variety of interesting reads. Flick through our insiders' gift guide or follow Gareth Stewarts' steps to stuffing and rolling a turkey. Plus, we reveal the results of the stickies tasting panel.
Need more convincing? Here are some of the highlights from our Christmas issue...
We take a peek inside the kitchen of Liz Oldfield, owner of Milly's Kitchen. Liz reveals five things she always has in her fridge, her favourite kitchen items and why she developed her cooking skills.
The insiders' gift guide
We asked 10 people, from the food, wine and creative industries, which gifts they'd like to give and receive. Covering a wide range of products and prices, there's something for everyone.
All wrapped up
Gareth Stewart has the festive season covered with his Rolled Turkey recipe. Follow his step-by-step guide to Christmas lunch perfection.
The main attraction
There's more to Christmas lunch than roast meat and potatoes. We've given this iconic meal a new lease of life by straying away from the classics. Food editor Claire Aldous has put a fresh, contemporary spin on your favourite Christmas mains. Impress your guests with something a little different this year. We love the Chicken Thighs with Pistachio and Apricot Stuffing, pictured below.
Truly, madly, sweetly
Sarah Tuck never fails to blow us away and her festive desserts are no exception. With four irresistible recipes to choose from, the hardest decision will be which one to make. Wow your guests with a slice of the below Cherry Almond Layer Cake Topped with Cherries and Flowers.
The ultimate Christmas pavlova
To us, Christmas wouldn't be Christmas without a pavlova. To ensure the 25th of December goes off without a hitch, we've created a showstopping dessert. Topped with mascarpone, fresh raspberries, mini meringues and a drizzle of dulce de leche, this pav embraces all the flavours of the season. It's the perfect end to a perfect day.
It's party time
Hosting a party, be it pre-Christmas or New Years Eve, can be stressful and time consuming. That's where Jane Lyons comes in. Jane has created easy-to-make morsels that provide maximum wow factor and minimum fuss. Burrata with Charred Peaches, Toasted Fennel Oil and Lavosh deserves a spot on your table.
Goodies to gift
Steer clear of pre-packaged treats this year and make your own edible gifts. From Kiwi-inspired gingerbread cookies to marinated olives – there are offerings for everyone.
Pour some sugar on me
If there's any time of year to get your sweet-freak on, it's now. The Tasting Panel judges hunted out New Zealand's best sweet and fortified wines for you. Find out which of the stickies is the fairest of them all in our December-January issue.
You thought you knew Macau
Dubbed "The Vegas of China" Macau is most known for it's gambling. Editor Naomi Larkin shows us there is more than meets the eye by revealing the lesser know side of this city. Read her story on this food lover's paradise with diverse cultural history, in the new issue