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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.

Shark Bay Wild Scampi Caviar

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

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.

Hot Plates: Pickett’s Deli & Rotisserie, Melbourne

Rôtisserie chicken with gravy and stuffing.

Rôtisserie chicken with gravy and stuffing.

Scott Pickett's new deli serves breakfast in the morning and transforms into a wine bar at night.

Scott Pickett has form spotting gaps in the market, as his success at ESP, Saint Crispin and Estelle Bistro prove, but at his latest venture he has spotted a gap at the Market. Pickett's Deli & Rotisserie is on the Elizabeth Street edge of the Queen Victoria Market and, as it turns out, is just the kind of smart-casual dining option that one of Melbourne's oldest and largest markets needs.

The rôtisserie chickens come from either Bannockburn or Milawa and are worth a visit on their own. Served by the quarter, half or whole, and accompanied by roast vegetables and a silky, salty gravy, the spice-rubbed birds are firm and juicy with the kind of golden skin grandma would be proud of.

Read our first look interview with Scott Pickett

Beyond the chook, the tight single-page menu lists oysters, pickles, charcuterie and snacks down one side (sardines and smoked tomato on toast delivers a spirit-lifting flavour punch) with larger dishes such as big-flavoured wagyu meatballs served with crisp-edged cuttlefish and jamón on the other.

Charcuterie board.

Pickett's looks great, the dark-hued Hirsch Bedner Associates fit-out teaming recycled timber - herringbone floor, communal table top - with a marble counter, dark-stained timber shelving stacked with house-made pickles and vinegars, glass display boxes for pastry and charcuterie and a sculptural, box-like light fitting framing the high ceiling.

Pickett's Deli & Rotisserie.

Most of the seating is around the communal table or at tables outside on Elizabeth and Therry Streets with other options at window benches and a few seats at the counter, bathed in the glow of the rôtisserie.

The deli does breakfast too, including a bacon and brown sauce roll, fried free-range egg optional, using thick-cut house-cured bacon. Coffee is supplied by Dukes and the compact but comprehensive drinks list has 15-20 wines that change daily, Old and New World, and all available by the glass, flagging Pickett's ambitions as a wine bar after dark.

Rôtisserie du jour baguette.

The Queen Vic has never been short of eating options but, until now, the best of them have been about bratwurst and börek with not a glass of wine in sight. Pickett's Deli changes all of that. It feels like a step in exactly the right direction.

Pickett's Deli & Rotisserie, open Thu-Sat 7am-10pm, Sun- Wed 7am-5pm, 507 Elizabeth St (cnr Therry St), Melbourne, Vic, (03) 9328 3213, pickettsdeli.com

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