What We’re Making on Christmas Day

*OUR CHRISTMAS ISSUE IS ON SALE NOVEMBER 6TH!

There’s no rest for the food-obsessed, especially when it comes to Christmas Day! The main ingredients include family, food and wine...

Sarah Tuck, Editor

Typically, I gather my sons and assorted rellies for Christmas brunch at my place, but I'm considering mixing things up this year with (gasp) lunch! Like many I have been making a classic dish side of salmon with pomegranate molasses glaze for about the last eight years, this year I'll be swapping to the Christmas Salmon on page 68. The combination of salmon with sesame, ginger, garlic and orange, with the pickled fennel is outrageously good. I'll be serving it with the Shaved Fennel and Orange Salad with Crispy Prosciutto on page 82. On the day we'll probably finish with the Limoncello Tiramisu on page 110, but sometime over Christmas I'll definitely also be making Melie's Festive Sticky Date and Fruit Mince Cake with Amaretto Butterscotch Sauce and Pecan Praline on page - outrageously good! Another absolute favourite from this issue is the Gala Prawn salad on page 30. Make it - you won't regret it!

Claire Aldous, Food Editor

Christmas Day this year will be spent down at the beach with my fabulous friend Nici Wickes and her family who have always welcomed me as one of their own. Nici sets a very generous, long table outside under the sail canopy. My contribution is usually limited to a couple of dishes so this year it’s going to be Sarah’s Sneakily Easy Eaton Mess Strawberry Trifle on page 62 and my Spiced Roasted Nut and Citrus Panforte on page 102 which I’ll serve alongside some gorgeous ripe cheese. Boxing Day is always very laid back with a swim in the morning then a relaxed brunch. The Gala Prawn Salad, page 30 will be making an appearance served with a warm loaf of sourdough: summertime bliss!

Tamsin George, Deputy Editor

We always host Christmas lunch at our house, which I love and go all out with a different colour theme for the table each year. My parents are traditionalists who love having turkey and ham, so I like to do different salads and sides to bring variety to the table. This year I will be making the Waldorf-esque Salad on page 82, Crispy Golden Polenta Roasties on page 82, and the Roasted Carrot, Beetroot and Grain Salad with Caper Dressing on page 96 . My English relatives on my father’s side have a special brandy butter recipe so I’ll also make the Sticky Fruit Mince and Walnut Steamed pudding on page 100, which will have the brandy butter melt into it. Every year I aspire to being super organised and creating sweet treats to gift to friends and the selection in this issue look quick, easy and beautiful so I’ll be preparing those as soon as I can.

Chrisanne Terblanche, Art Director

I absolutely love a traditional Christmas, but this year I opted for something different. I will be embarking on a noodle pilgrimage in Japan with my husband, where I plan to indulge in my body weight in ramen, Japanese cheesecake, and Seven-Eleven bento boxes. I enjoy Christmas too much to completely skip it, so I will have a dinner with friends in the weeks leading up to Christmas. My menu will include the Beetroot Tart Tatin on page 98, and Make-ahead Greek-style braised shoulder of lamb from this issue on page 72. And who knows, I might even summon the courage to tackle the Gingerbread House on page 124

Caitlin Whiteman, Digital Editor

I love everything about Christmas – I am that person with the ugly sweaters, printed pyjamas, stash of wrapping supplies, and borderline offensive mugs and cups. So, to explain my plans is a tricky question because the festivities begin in early November when I reserve the best pine tree I can find at the local farm. On the day, however, I shall be with my family in the mighty Waikato, bringing the festive energy and a plate of Olivia’s gorgeous Marshmallows, on page 130.

Karrin MacLeod, Business Development Manager

I'm sure I'll change my mind at least million times in the lead up to Christmas. This issue already has so many pages marked, however there is one recipe that I know will stay on my list...Gala Prawn Salad page 30 – I think this should be on everyone’s list.