From the Editor, Leigh O’Connor.
How are your festive preparations going? With only 16 days to go, it’s time to turn our attention to what’s on the table and under the tree come December 25.
This week we have you covered from Christmas gift guides for the spirit lover and last-minute present ideas, to cocktails that will knock Santa’s socks off and festive games to keep the whole family entertained such as scavenger hunts, pin the red nose on Rudolph and Santa belt limbo.
Gathering together with family and friends is one of the best parts about the festive season, but pulling off a flawless celebration requires lots of planning and preparation. Get a jump start on the process by following our tips for hosting a holiday party at home including making a list and checking it twice, along with choosing a theme and decorations.
Indigenous Australians have been harnessing the powers of native ingredients for tens of thousands of years, while the rest of us are slowly catching up!
There is no better time than during the Christmas holidays to incorporate ingredients like pepperberry, finger lime, quandong, barramundi and kangaroo into our feasting, try to use one native ingredient these holidays and discover a whole world of taste you never knew existed. Check out our five recipes to put the native into your celebrations.
Minoli De Silva’s culinary journey began with a unique blend of cultural influences and a background in chemical engineering – a foundation that has provided her with a scientific approach to food and a reputation as a Chef celebrated for her precise, inventive style.
Embracing her Sri Lankan heritage, Minoli has carved out a niche with her focus on Modern Asian cuisine, blending tradition with innovation at her Chef-hatted restaurant Ella by Minoli in the heart of Darwin City, where diners are transported to a hidden jungle town in the Hill Country of the island nation.
Originally from Darwin, Minoli’s love for cooking grew alongside her desire to bring people together through food – her passion for hospitality and dedication to honing her craft have led her to make a lasting mark on the Australian food scene. We chat to her about her rise in the culinary world, the challenges and the future, plus we have a kiwi curry recipe you need to try.
The holiday season is a time for food, family and fun traditions that tie them both together. Whether it's a magical snowy Christmas spread in Sweden or a sizzling BBQ by the beach, Australia’s leading Chefs share their unique festive food stories and favourite childhood Christmas memories in the first of this two-part article by Marie-Antoinette Issa.
Don’t miss this as Chefs such as Shane Delia, Robin Wagner and Spencer Patrick reminisce about Christmases past and what 2024 will bring to the table.
The Christmas tree has been taken down, the Boxing Day sales braved and the celebrations for NYE beckon! However, the leftovers remain - and one of the most delicious (and versatile) is Christmas ham. Marie-Antoinette also delivers five fresh ways to use your leftover ham from fritters to pizza, salad and fried rice.
It’s a bumper week and we want you to be part of it! Read on and get ready for festive fun…
