This time of year is made all the more special by the time we spend with loved ones, especially in the preparation and sharing of food. In this issue we enjoy a fabulous Karoo-inspired Christmas spread with the team at the Belmond Mount Nelson Hotel, with a crown pork roast with roasted stone fruit taking centre stage. We take seasonal veggies and make four glorious summer salads that will be great for entertaining during the holidays. Our cover star this month is a succulent gammon roast glazed with blueberry and chipotle compote – we guarantee you wont be able to stop at just one slice. The season wouldn’t be complete without something sweet and we go gaga for gold in our festive baking spread and give you homemade edible gift ideas too.