Coastal Christmas

Nothing says Australian summer quite like freshly caught seafood. Here, we share some show-stopping recipes for a festive feast to remember.

- JESSICA BROOK

PREVIOUS PAGES Plate with yellow rim from In the Roundhouse. White platter and small teal dish from Batch Ceramics. All other props stylist’s own.

Chilli, gin and orange salt-baked spanner crab

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS (PLUS RESTING)

“When it comes to buying live crab, select one that is heavy, has a fresh, clean and sweet aroma, and has all its legs and claws intact,” says Susman. Pictured p107

2 whole green spanner crabs (800gm each)

2 tsp extra-virgin olive oil

1 kg rock salt

500 gm Himalayan pink rock salt

6 whole dried chillies

2 tbsp juniper berries

1 tsp mixed colour peppercorns

3 cups loosely packed sage leaves 6 slices dried oranges, coarsely chopped

60 ml (¼ cup) gin

2 egg whites

SKORDALIA

250 ml (1 cup) milk

3 garlic cloves, finely chopped

2 strips of lemon peel

80 gm soft white bread, crusts removed, coarsely torn

80 ml (1/3cup) extra-virgin olive oil

2 tbsp lemon juice

Dill sprigs and chervil, to serve

1 Preheat oven to 220°C. Remove abdominal flap from crab and using your fingers, remove and discard gills. Using a crab mallet (or rolling pin), gently crack claws part way through. Drizzle exposed flesh with oil and return abdominal flap onto crab; set aside.