As well as our essential Christmas delights’ low-down, in this issue we have continued the information deep- dive into the future of new proteins, specifically going deeper into Impossible Foods and all that they stand for by going straight to the source: their head offices in San Francisco. Many are just starting to hear the whispers about this new non-meat that bleeds, others have already fully embraced it, while some remain sceptical; either way you lean, it’s making an impact on food scenes far and wide, and we want to know more about it and what’s driving it.
We also have a not-so-secret love affair with crêpe cake and decided to peel back the layers to find out which comes top of the taste trials. Chris Dwyer heads north for a bit of mountain air and all the edible delights that come with it in Food Off the Grid: Alaska. We have some innovative recipes for the holidays from our regular kitchen wonders Laura Williams and Cindy Lam, along with a touch of zero-waste helpfulness from Hannah Chung to finish and send you off into the holidays in a tasty, and no-wasty, state of mind. Happy hols, all!