The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

How to prepare sea urchin at home

I love sea urchin in restaurants, but I'm a bit daunted by the idea of preparing them at home. Is there much to it?

Winter and spring are peak season for sea urchin roe, and most urchin roe is processed at sea (or on a wharf) by the divers who collect them from the sea floor in the subtidal zone along the coastline. But while the small balsa or plastic tubs found in better fishmarkets are convenient, there are few better culinary experiences than freshly shucked urchin roe. Opening up an urchin is not as challenging as it may seem. You can either snip carefully around the tip, a bit like you would if you were taking the top off a boiled egg, or simply chop it down the middle. Either way, the aim is to remove the five fingers of roe from the body sac, wash them briefly under cold salt water and remove the thin black membrane covering the roes. For me, freshly shucked roe sandwiched between slices of soft white bread, smothered in good butter with a grind of pepper and a squeeze of lemon is about as good as a post-snorkle snack can get.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au.

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Our 2016 Christmas issue is out now
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