For the first time in a long time, many of us will be home for the holidays. After a couple of low key Christmases we once again have the opportunity to pull out all the stops, opening our kitchens, dining rooms and backyards to friends and family.

If you’re looking for ways to take the stress out of festive season entertaining, the December/January issue is here to help. Our delicious. team of chefs and contributors have compiled their very best tips, tricks and recipes for your Christmas spread, from quick seafood dishes to decadent meringue desserts.

Nornie Bero takes the classic pavlova and makes it even more Australian, with native ingredients that bring unique flavours. This year, serve up her quandong & strawberry pavlova with chocolate wattleseed cream – it will be a pav unlike anything your guests have tried before.

For many Aussies, it’s just not Christmas unless there’s seafood. And no one does seafood quite like Josh Niland. In Seafood Feasting, the Saint Peter chef creates a sharing-based spread for the big day, featuring his impressive charcoal garfish sticks and these tasty John Dory empanadas.

The holiday season is all about sharing the love, and nothing quite warms someone’s heart like a handmade present. Gift the special people in your life something from Emma Knowles’ Edible Gifts spread, from a jar of bloody Mary pasta sauce, to this peppered gingerbread Christmas puzzle.

Related story: Cook the December/January issue with these tips and tricks from our food team

Darren Robertson reminds us of the importance of a stellar side dish in All The Trimmings. The celebrity chef serves up a host of shining support acts ready to please any crowd, from these epic Christmas roast potatoes with Cider & pancetta gravy, to his sour cherry & macadamia stuffing balls.

In Christmas At Home, Editorial Director Kerrie McCallum invites you into her beautiful home for a sneak peek at how she’s planning to entertain this festive season. Her easy to recreate spread features everything from these easy gin & tonic seared scallops to this month’s cover star, the mango daiquiri trifle.

Delicately sweet and fluffy as a cloud, meringue makes for truly magical desserts. In Meringue, pastry chef Lauren Eldridge whips up dreamy delights that will have your guests floating on air, from a coffee bombe Alaska, to this passionfruit & raspberry meringue tart.

In ‘Twas The Day After Christmas, Lucy Nunes and Helena Moursellas give classic foods a Boxing Day makeover, bringing new life to leftovers with this super easy roast pork, apple & tomato panzanella salad, and their simple yet satisfying fennel & cranberry slaw prawn rolls.

In Glacial Dining In Greenland, Simon Bajada discovers that one of the most remote locations on Earth is home to a few surprising culinary gems… and some rather mighty icebergs.

Plus, find out what’s new on the Gold Coast, spend a weekend in Beverly Hills, immerse yourself in our Christmas gift guide, read our latest restaurant reviews, insider news, all your favourite features and so much more.

Wishing you a very Merry Christmas and all the best for the New Year – we hope this festive season is your most delicious yet.

The December 2022/January 2023 edition of delicious. is now on sale.