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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.

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.

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?

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.

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.

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.

Grilling shellfish

John Susman

John Susman

I love the idea of throwing another prawn (or yabby or lobster) on the barbie this summer, but is there much of a trick to it?

No matter what kind of shellfish you're grilling, leaving the shell on is the key. In addition to the protection afforded by the shell itself, exoskeleton seafood such as prawns, lobster (or crayfish), crab, yabbies and mighty marrons also have a layer of fat under the shell which renders through the flesh as it cooks. My preferred method is to split the shellfish down the middle and start them on a relatively low heat on the char-grill, on the shell side. Baste with good butter, or olive or macadamia oil as they cook and then, when the meat has turned opaque, pump the heat up to high, flip your catch flesh-side down and give them 20 seconds on full flame to get a bit of char before pulling them off to rest (for about the same amount of time it takes to drink half a glass of sémillon, say). Keep an eye on them while they're grilling; overcooked shellfish is like an English bowler's hat-trick - it leaves a dry, bitter taste. Cooked properly, though, barbecued shellfish should pull away from the shell readily, and will appear opaque all the way through. I think, done right, the flavour is unmatched by any other protein.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

Read more: prawn recipes slideshow.

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