Sleigh bells are ringing – or is that the sound of cocktail glasses clinking? Either way, the festive season is well and truly here and our bumper December/January issue is more crammed than Colin Fassnidge’s sausage-and-prune-stuffed chicken.

Mouth-watering recipes aren’t the only things to look forward to here – you’ll also find the brand new delicious. Travel, where we feature the world’s most delicious destinations.

Escape to idyllic Sri Lanka, discover the best cookery schools in the UK and Ireland, bask in the sunny style of Koh Samui, and indulge in all the Margaret River has to offer. To top it off, George Calombaris reveals his insider’s guide to the best of Athens – his first piece for delicious. as travel editor-at-large.

Fresh from his travels, Calombaris serves up the flavours of Greek summer in his taramasalata, prawn and pea salad, and raspberry mastiha sorbet to get us in the holiday mood.

Matt Preston taps into the summer trend, too, with chewy black forest meringues, while MasterChef’s Sashi Cheliah serves up a spiced roast lamb leg.

And to the main event: Christmas. Style editor Kirsten Jenkins’ clever treats mean you’ll have gifting covered – think infused vodkas and edible snow domes. Some of our favourites share their Christmas menus. Join Skye Gyngell for her garden party, dig into Shannon Bennett’s seafood extravaganza, and get nostalgic with Matt Moran’s traditional feast, complete with the ultimate glazed ham.

Speaking of ham, an extract from our resident butcher Anthony Puharich’s new book, Meat, will satisfy even the most dedicated carnivore. Turkey, beef, duck – there’s a recipe (along with expert tips) for everything.

But meaty mains aren’t the only dishes worthy of attention, particularly when cacio e pepe gratin and boozy potato mash with maple pecan butter are on offer – Phoebe Woods’ potato recipes well and truly steal the limelight.

And finally, dessert. Charlotte Binns-McDonald shares the secrets of prep-ahead desserts, while Phoebe Wood opts for the ultimate indulgence with white Christmas-inspired creations – the show-stopping nougat caramel bombe Alaska tree included.

This issue has you covered for the balmy summer days following this big holiday, too – Charlotte Binns-McDonald’s bottomless brunch recipes keep the party going, the all-star quartet of Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge offer up no-waste menus, and James Viles reveals Barn, the wild sibling of his acclaimed Southern Highlands restaurant, Biota.

What more could you want for Christmas?