Editor's Note

One of the best things about working at Feast is getting to taste all the incredible recipes that are developed, tested and refined by our food editor, Phoebe Wood, and her team before they go into print. The only downside to this is that in recent weeks we’ve eaten legs of ham no less than six different ways and are all completely confused as to which one we’re actually going to serve when we’re entertaining over summer. One thing I don’t have to make a decision about is what I’ll be serving for dessert. No matter what the occasion, I’ll be dishing up the Brazilian passionfruit trifle that graces this month’s cover.

We continue the festive theme with our 12 Days of Christmas-themed food feature. Once we’d reminded ourselves of all the verses, we had to come up with creative ways to turn them into delicious recipes (FYI we focused on the swimming rather than the swans in verse seven!).

If you’re looking for a gift for the food-lover in your life, our first Feast cookbook is on sale from 13 November – it’s called Celebrate Summer and it’s packed full of more than 100 of our favourite summer entertaining recipes.

How will you be celebrating this summer?

Happy feasting!

Alix Davis

Discover

Feast Magazine
Click here for your chance to win one of five hampers.
Feast Magazine

This month in SBS Feast magazine!

Here’s a peek at what’s on our table this month.
Feast Magazine

Feast is on Spotify

Join us on Spotify to get your groove on while you cook!
Feast Magazine
Never miss an opportunity to put the world on your plate with a subscription to SBS Feast magazine. Available in print, as an iPad app and on Zinio, you can enjoy...
Feast Magazine

New Feast cookbook

This collection of Feast magazine recipes has been hand-picked to make the most of summer flavours.
Feast Magazine

From our pages to your iPad

Stay up to date from anywhere around the world with Feast for iPad
Feast magazine on iPad
SBS SHOP

Subscribe to SBS Feast magazine on your iPad for just $28 for 6 issues or $49 for 1 year!

Relish

Feast Magazine
Gai yaang is a popular street food originally from Thailand’s Isaan region, but now found throughout the country. In this recipe, the chicken is refrigerated...
Feast Magazine
I like big bowls of food where everybody helps themselves. Those new to this often sit there peeling the prawns, while I tend to rip off the tip of the tail, and...
Feast Magazine
Nothing marks a celebration quite like a glazed ham. This sweet glaze with a kick of mustard powder will serve you well during the festive season. You can make...
Feast Magazine
Traditional Sicilian cassata sees layers of sponge, ricotta and candied peel covered in marzipan, but this ice-cream version is a welcome alternative on a...
Feast Magazine
These moreish south Indian savoury doughnuts are fragrant with cumin, turmeric and ginger and make the perfect snack with drinks.
Feast Magazine
The classic pav is been spruced up with watermelon and strawberries coated in moscato syrup and zesty lime juice.
Visit the SBS Feast magazine Facebook page for delicious recipes, exciting food destinations and a whole community of food-lovers.
Join the conversation with Feast on Facebook