There are very few things in life that are truly free. And, of those very few things, there are even fewer that are both free and fabulous. The Sweet Paul magazine is one of those rarities. Donna Hay-esque in its beauty, practicality and sheer-overflowing-with-creativity-ness the great advantage of this, as compared to the one produced by the queen of Aussie food minimalism, is that you don’t have to shell out any pence to enjoy it. Well, as long as you have access to an internet connection and a computer you won’t.

Issue Seven is just out and, having read the whole thing this afternoon, there are already several things I want to cook from it. Amongst the Christmas- (or holiday-…) inspired drinks and treats, such as cranberry fizz and gin and ginger cocktails (I’ll have the former then the latter please), you’ll find tons of baking ideas (from the more obvious star-sugar cookies to the less well known parsley and carrot ones for the four-legged amongst us) and heaps of clever wrapping and decorating tips that are thoroughly gorgeous but, well, never going to happen around here. Beautifully photographed, laid out and designed, it is a treat for the eyes, even on a laptop, as well as the stomach and I urge you to go and have a look at it (lend me your iPad when you’re done; I’d love to read this on one). It’s worth your time just for the winter cooking feature (p. 80): roasted garlic and thyme chicken with garlic smashed potatoes, maple-pear topped cakes, mushroom, sage and asiago tart…I’m going to work my way through the whole list (dodging the beetroot, of course). And, if I’m feeling brave this Christmas, I may even attempt to make the gravadlax (p. 94). You’re all invited, as long as you bring the cocktails.