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

Bring the world to your kitchen

Features in this issue

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Relish

We sometimes eat dessert as a snack on Christmas day, rather than just after the meal. These shortcakes are a new favourite, though they’re really nice in a bowl...
The sauce can be made a day ahead, and the fish is served at room temperature, making this the perfect dish for Christmas lunch.
The pikelets need a bit of attention, and while fresh is best, if your Christmas morning is busy you can make them the day before and store, once cool, in an...
This is based on a celebratory, muck-in style ‘oyster roast’ from the US, which can be done on the beach in boardies, or at a wedding, and every occasion in...
This summer spritzer is a little like a cocktail called a tatanka, which is just bison grass vodka (yes, there is such a thing) and apple juice.
Inspired by the stalls at the Mt Claremont farmer’s market in Perth, this salad charred radicchio salad is perfect for your summer salad table.