As much as I love the familiarity of it all, it was wonderful to find out how other cultures celebrate at this time of year in At The Festive Table (page 60). From the custom of using oil at Hanukkah to the Mexican tradition of putting a baby Jesus figurine in a wreath of bread, and the carefully prepared dishes of Oshogatsu, or Japanese New Year, we zero in on the celebratory food of six different cultures. We also discover sweet treats from around the world that will make delicious edible gifts (page 92).
If a leg of ham is essential to your festive table, Matthew Evans has this covered in his simple Christmas menu (page 27) – of course, we don’t expect you to rear your own pigs, Puggle Farm-style!
Summer is all about gathering with loved ones and we share an Italian alfresco lunch with the Cerrones, at which four generations come together to enjoy family dishes from Sicily and Abruzzo.
To tide you over till Luke Nguyen’s new series commences on SBS in February, we bring you an extract from Indochine (page 98). It follows him as he explores French influences on the food of his ancestral homeland.
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However you celebrate the festive season, we hope that your feast is both joyful and flavourful.