How are you holding up? We’re all well into the silly season and if you’re anything like us here at Australian Table, weariness is starting to set in. Maybe it’s the busy whirl of work-related functions, boozy backyard barbies and mid-week catch-ups with old friends, or maybe it’s just the end of a long year, but roll on those summer holidays! Here at Table we’ve been literally counting down the days until we close the office, while simultaneously putting together our breezy Summer Holiday Issue (look out for it in Coles Supermarkets and newsagents from 27^th Dec).

Of course, the real challenge at this time of year – especially for a group of people like us who really love food – is trying not to overindulge too much in the food and alcohol departments. Tricky? Well, yes, but we’ve put our heads together and come up with some strategies for getting through the party season without having to undo the top button of your jeans.

• Don’t “save up” kilojoules for a special event. If you skip meals in advance of a big event, chances are you’ll be so famished you’ll lose control and overeat.
• Eat a small meal before you go out to cocktail parties. Not only does food slow the absorption of alcohol into the blood, you’ll be less likely to pig out on fatty finger foods.
• Steer clear of salty snacks such as pretzels and peanuts. As well as being incredibly more-ish, they’re dehydrating, so chances are you’ll be tempted to drink more alcohol.
• To keep portion sizes under control when serving yourself from a buffet, use a side plate rather than a dinner plate.
• If you’re asked to bring a plate, make it a low-fat dip with crudités or a fruit platter, so you’re guaranteed of at least one healthy choice.
• Move away from the kitchen or buffet table while catching up with friends to avoid subconsciously snacking.

For more ideas, check out our Party Season Survival Guide on page 114 of the December issue.

And finally, we’d like to say thanks for all your support this year. We look forward to bringing you more behind the scenes insights into your favourite food magazine in 2008.

Merry Christmas and happy holidays! The Table Team