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

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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.

Decadent chocolate dessert recipes for Christmas

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

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Seafood platters

John Susman

John Susman

Is there still a place for the classic French-style seafood platter?

My word, yes. I think the plateau de fruits de mer should be Australia's national dish. It's a bit of a luxury but, hey, this isn't a feed for Tuesday night. This is something to cry over, laugh over and share with friends, loved ones or prospective financiers. To me, nothing says celebration more than a feed that includes leaving a mess of shells, a mountain of lemon wedges, a decent jug of cocktail sauce, and demands a cracking chilled, crisp dry white wine. The classic seafood platter is a thing of absolute indulgence.

It should have a sense of abundance and a wide variety of all things from the briny and enough of everything for everyone - it's truly about excess. The best seafood platters aren't confined to a tight specification, but are rather the seasonal high-water mark of what's in the fish markets right now. In spring I would want to include Queensland spanner crab and South Australian blue swimmer crab, Tasmanian or South Australian Pacific oysters and Sydney rock oysters from the north coast of New South Wales. Let's tie on our bibs and hop to it: it's a cracking time to get cracking. Boom-tish.

+ 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.

Illustration Lauren Haire

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Explainer: wild scampi caviar
30.11.2016
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