Surprise! We have a special Christmas edition of Woolworths TASTE

No, you’re not dreaming, and this is not the ghost of Christmas past, it is a printed issue. SURPRISE! It’s a little different, though. For one thing, it’s bigger – the biggest issue ever, in fact. With a record-breaking 83 new recipes. It’s also not a regular issue, it’s a Christmas special. So, we’re not back as a bi-monthly magazine, we have embraced our digital-first future – and so have a lot of people, judging by the fact that 16 million watched us in August alone. But then Woolworths’ answer to the question we put to several food celebrities was: “Christmas would not be Christmas without…TASTE.” And we agreed.

This issue features the iconic Abi Christmas menu, a potluck gathering by Khanya Mzongwana, al fresco dining by Clement Pedro, all things potatoes by Bianca Strydom and summer entertaining by Jacqueline Burgess. Plus, pro chefs give you step-by-step instructions on the Christmas classics including mince pies, beef Wellington and gravadlax. Here’s what else you can expect in this special issue.

IT’S SHOW TIME!

Indulge your inner child this holiday season with Abigail Donnelly’s fiesta of desserts. Turn up The Greatest Showman soundtrack and assemble an XXL trifle, whip up a batch of jammy beignets, or get the kids swirling coconut-ice lollipops in melted white chocolate. It’s everything you’d ever want.

ALL THE PRETTY COURSES

In Abigail Donnelly’s kitchen, the festive season menu means adding a little extra magic to classic dishes. Give glazed gammon a touch of Italian flair with candied fruit, swap cured salmon for a whole roasted white fish, and consider deconstructing your trifle for a surprise finish!

YOU SAY POTATO

From double-cream mash to the ultimate roast spuds, we have taken the humble potato to stratospheric new heights of deliciousness this year. Make a large batch, because everyone’s having a second helping…

A FESTIVE MASTERCLASS

If you master one dish (or just a cocktail!) this Christmas, make it one of these icons. We asked four chefs and one mixologist for the festive recipe they’ve each perfected and they took us through it step by step. (Don’t say we don’t show up for you).

SLAY THE BUFFET

This year, Khanya Mzongwana’s Christmas gathering also happens to be a family reunion, with everyone bringing their own speciality dish to share. And from Zibu’s crispy pork belly to Marinkie’s famous twice-cooked butternut, there’s something here for everyone

WHERE THERE’S SMOKE

One of the season’s hottest trends is bringing smoky flavour to everything from your Christmas gammon and salmon crudo to everyday seafood pasta and dhal… without lighting a fire. What sorcery is this? Clement Pedro shows us the way.

THE PLATTER’S GUIDE

Is it even Christmas without a snack platter? From on-trend seacuterie to award-winning cheeses, Khanya Mzongwana’s has put together seven inspired ways to feed the masses.

HERE COMES THE SUN

Aside from all the festivities, the end of the year also means summer holidays with friends and family. To keep everyone well fed, we came up with the perfect dishes to mix and match for all-season outdoor feasting.