With the festive season around the corner, we are feeling the Christmas cheer and because today is also #ThrowbackThursday, we are sharing our Christmas covers from the last 10 years with you!
“Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas.” Calvin Coolidge
Christmas food, tipples and tables… Eat, drink and be merry! In December 2007, we served up a magical Christmas spread.
“We decided to photograph our Christmas menu special in the bush this year and so, armed with a 4×4 full of props and ingredients, we headed to The Bush House in the Madikwe Game Reserve to create what we hoped with be an inspiring shoot”. Leigh Herringer, editor (2007).
Our favourite festive dessert recipe from this issue: Nan’s Christmas pud
Fresh festive menus, the ultimate brunch and the best baked pumpkin! In December 2008, we made festive food super easy!
“Christmas – however you celebrate is – is also about relaxing, spending time with family and friends and enjoying lots of delicious food. So to leave more time for relishing yet another glorious South African summer, we’ve focussed on easy Christmas entertaining by showcasing new ideas and traditional favourites.” Naomi Larkin, editor (2008).
Gingerbread snowflakes, ham and turkey pie and cranberry nougat. In the Christmas issue of 2009, we dished up 45 inspired ideas for festive food.
“The end of the year is a time for celebrating in style. It is also a time for giving. We hope you enjoy all our elegant edible gift ideas.” Rosanne Buchanan, editor (2009).
Our favourite Christmas recipe from this issue: Traditional turkey with two stuffings
Champagne jelly, green tea ice cream and a summer plum salad. In December 2010, we served up fool-proof festive roasts, and traditional cakes puds and pies.
“Welcome to our festive glamour issue.We hope you are inspired by our Singita Sabi Sand feature to soak up the lovely summer sun and serve lunch outside, make a lingering lunch to remember or invite guests around for a cocktail party with Gatsby-style drinks from the Jazz Age.” Rosanne Buchanan, editor (2010).
Our favourite Christmas roast from the December 2010 issue: Roast chicken with whole heads of garlic
“Christmas is a day of meaning and traditions, a special day spent in the warm circle of family and friends.” Margaret Thatcher
Fruit sorbets, charcuterie platter and a strawberry salad. Our December 2001 issue is inspired by the celebratory spirit of the festive season.
“We hope you get everything on your wish list this year!” Rosanne Buchanan, editor (2011).
Our must-make chocolate Christmas dessert from our December 2011 issue: Ultimate death by chocolate mousse cake
Tomato consomme, deep-fried artichokes and summer fruits in white chocolate. In December 2012, we shared 50+ incredible Christmas dishes.
“The merry season is upon us… and much-needed holidays are just around the corner. We are loving the revival of summer entertaining so, if you are looking for inspiration, this issue has everything: from delicious, festive roasts, to home-baked croissants and edible gifts.” Rosanne Buchanan, editor (2011).
Our most-loved festive roast from the December 2012 issue: Roast sirloin of beef
Roast turkey with truffles, cranberry iced tea and meringue macarons. Christmas entertaining is sorted with scrumptious snacks, stuffings and sauces. Also look out for the most stylish Christmas dinner ever.
“Whatever your festive traditions or twists celebrating the holiday season in your unique way with family and friends, we’ve got it all for you in this issue. We hope you delight in it as much as we did putting it together. Until we meet again to celebrate fresh beginnings in the new year, have yourself merry ol’ time.” Andrea Pafitis-Hill, acting editor (2013).
You absolutely have to make these festive white chocolate and cherry fondants.
Mince pie pops, naartjie and ginger beer-glazed gammon and a spiced chocolate cheesecake. In December 2014, we dished up the ultimate festive guide. From turkey trimmings and everything in between.
“There’s something in the air… It’s that wonderful feeling of building anticipation, much like when a milestone birthday or anniversary celebration is coming up.What makes this time of year even more special is that everyone around the glove is feeling it right along with you. No matter what your creed or religion, getting into the festive spirit is what we all look forward to.” Andrea Pafitis-Hill, editor (2014).
The perfect Christmas trifle: show-stopping stars and floating berries trifle
Honey-glazed duck, vegan pecan and mushroom loaf and an upside-down plum cake. Our December 2015 issue is filled with 45+ crowd-pleasing dishes for the festive season.
“May your festive celebrations be filled with warmth, love and happiness – and fabulous fare, of course, with all the delicious dishes we have for you in this issue!” Andrea Pafatis-Hill, editor (2015).
Make our melt-in-the-mouth meringue and gingerbread wreath with fig & raspberry ice cream this Christmas.
Raspberry salad wreath, pea and mint arancini balls and frozen tiramisu cake. In December 2016, we were all about comfort and joy with make-ahead cocktails, canapes, roasts and desserts for a stress-free Christmas.
Your Christmas celebration is not complete without this spice-roasted lamb with mint pomegranate and lemon.
Peach and raspberry chutney, salmon with caperberries and a cranberry scone loaf. In our December 2017 Christmas issue, we are stealing Santa’s heart with our spiced citrus crème caramel, frozen pomegranate lollies and black pepper and maple gingerbread biscuits. Need more reasons to buy our 2o17 Christmas issue?
“Christmas isn’t a season. It’s a feeling.” Edna Ferber
Our favourite Christmas recipe in our December 2017 issue: drunken berries with whipped vanilla cream