From the Editor, Leigh O’Connor.
Your presents is requested this week as we gear up for festive fun, frivolity and feasting!
With Christmas just three weeks away, it’s time to turn up the heat and prepare for a Yuletide like no other. Never fear, we are here to make sure all your preparations go smoothly with recipes, hacks, tips and gift ideas sure to tempt all tastes and palates.
Marie-Antoinette Issa has made a list and checked it twice for 12 delicious gift ideas for the foodies in your life – from cookbooks to epicurean experiences and essential kitchen appliances, we’re sure there’s something here to satisfy the most discerning present receiver! She also dishes up the most magical Christmas markets in Europe so we can all dream of a snow-covered celebration; along with the ultimate festive showdown where we pit Aussie festive food faves against their British counterparts.
The moment Paul Hogan uttered those iconic words ‘I’ll slip an extra shrimp on the barbie for ya’, Aussies have become synonymous with seafood. We may call ‘shrimp’ prawns Down Under, but it’s no surprise Australians buck traditional hot roasts for fresh seafood during the festive season – let’s face it, it’s just too dinkum hot!
Aussies like to keep it simple with fresh prawns and oysters being among the most popular dishes served on Christmas Day, chilled seafood suits the Summer climate and it’s a convenient way to indulge without the effort of slow-cooked roasts and other dishes. Whether you are looking for canapés, entrées or the real deal main, we have five shrimply delicious seafood recipes to elevate your festive game.
Ham it up with our five creative recipes for a showstopping Xmas centrepiece – think glazes from Guinness to Cajun spices and passionfruit; we also serve up five fabulous side dishes as there is no excuse for bland, colourless sides to accompany the main fare.
Forget boring roast potatoes, carrots and peas…add some pizzazz to the side menu with a touch of innovation to bring the special wow factor to your Christmas Day lunch or dinner from innovative salads, to maple-glazed vegetables and vibrant couscous.
Honouring tradition while embracing a forward-thinking approach, Nicola Ronconi enjoys re-imagining Italian dishes transforming them into new palate tempters.
Arriving in Australia more than a decade ago, Nicola quickly embraced Sydney’s vibrant food scene blending his heritage with the dynamic culinary landscape of the city and now helms the kitchen at his own restaurant Nico on Miller Street in Cammeray where guests experience a stylish ambience, authentic cuisine and warm hospitality.
We chat to Nicola about finding comfort in food at an early age, reheating his Mother’s pasta dishes while she was at work and learning how to make pasta from his Grandmother, deepening his appreciation for traditional Italian techniques. He also shares a stunning recipe for potato-crusted snapper fillet with salmoriglio sauce.
Mama Mia that’s Super Sexy! Sometimes Angelo Coassin asks himself where his passion for cooking started. Even though he can’t remotely remember, Angelo feels it was written in the stars. This home cook’s enthusiasm is undeniable and infectious leading him to more than 1.5 million Instagram followers for ‘Cooking with Bello’ and more than 1.6 million on TikTok.
He has now released his book ‘Cook Like a Real Italian’ with more than 60 classic and contemporary recipes and we share three of our favourites with AGFG home cooks.
Get ready to pack for your holiday as we tell you the hot spots and best value destinations for a Summer getaway, along with tips on camping etiquette so you are ‘not that camper’ who leaves behind a trail of rubbish and annoys fellow guests with loud music or chatter.
Time to sleigh the Christmas preparations and get ready to shine…
