Recipe of the day
From the editor
Issue 167by Sarah Nicholson | Cuisine issue #167 | Monday, 27 October, 2014
and there’s a good chance that first meal will involve something sweet (since I was a youngster, cracking open scorched almonds as early as possible has been my own little tradition).
The meals that day may involve an array of odd bedfellows on a single plate, as is the way of a buffet to which everyone contributes their specialty. And any careful eating habits (no more than two serves of pavlova in one sitting, for example) are thrown to the wind, safe in the knowledge that the day is one of acceptable excess.
Although it’s a day of tradition for many, there’s usually room for new ideas. This issue, we have both paths covered. Our Ultimate Christmas Toolbox story has step-by-step recipes for old faves (think luscious turkey and a lighter take on Christmas pudding). But there are also fresh ideas – finger food such as Jamaican jerk-spiced chicken wings, a centrepiece of roasted salmon with pickled beets and creme fraiche, and an array of very modern salads that can be sensational sides or heroes in themselves.
We’ve also taken the hard work out of choosing drops for the holidays, with our sparkling, Champagne and pinot noir results – there’s a star-rated wine waiting there for you, no matter what your taste or budget.
Happy Christmas to you and yours from the Cuisine team.
Sarah Nicholson, Cuisine editor
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