Latest in Cook the Dec/Jan issue with these tips and tricks from our food team

Recipes

Sour cherry, raspberry and pistachio babka wreath

by delicious. team

Recipes

Homemade tagliolini with roasted tomatoes and Moreton Bay bugs

by Silvia Colloca

Recipes

Raspberry, honey and coconut cloud trifle

by Phoebe Wood

Recipes

Lemon meringue bombe Alaska doughnuts

by Georgina Esdaile

Recipes

Jimmy Barnes' barbecue chicken rubbed with berbere spices

Recipes

Matt Moran's baked Christmas ham with maple syrup and clove glaze

by Matt Moran

Recipes

Salted toffees

by Kirsten Jenkins

Recipes

Creamed spinach, celeriac and sour cream gratin

by Phoebe Wood

Recipes

Kataifi and prosciutto-wrapped prawns with lemon and aioli

by Helena Moursellas

Recipes

Pineapple and wombok slaw with crispy noodles

by Georgina Esdaile