The cover of this title is the culinary version of 'you had me at hello.' A Christmas wreath made out of a berry-topped pavlova? Yes please!

Luckily for our shallow, judge-a-mag-by-it's-cover selves, the contents of this Christmas issue of Cuisine follows through the cover's promise. This glossy title has all the ingredients to wow this Christmas, whether you want to create a chic menu of venison with smoky eggplant puree, tahini dressing and pomegranate or feed the soul with Christmas favourites like roast pork with fennel and plums.

And if you think they're going to leave you hanging in the dessert department, well think again. Four words for you: strawberry semifreddo baked alaska. This is the title to search out for a sophisticated Christmas feast.

Also featured in this issue is a guide to the best champagne (indispensible information at this time of year!) and a roundup of the best Sydney restaurants including the star dishes to order. Voted "World's Best Food Magazine" Le Cordon Bleu World Food Media Awards 2007.