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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.

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.

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?

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.

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.

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.

Cloudy Bay 2013 vintage sauvignon blanc launch

There are worse places to be on a Tuesday afternoon than the lawn of a mansion by Sydney Harbour, and there are worse things to be drinking than Cloudy Bay. That was more or less the scene Tuesday 1 October at the début of the New Zealand winery's 2013 sauvignon blanc - a vintage described by Cloudy Bay estate director, Ian Morden, as generous, intense and very concentrated. "For me, the 2013 vintage is very classic Marlborough," he said.

The food Proceedings kicked off at the seafood bar with Yamba prawns, Cloudy Bay diamond-shell clams, steamed mussels and Merimbula oysters. Next up was lunch prepared by chef Jared Ingersoll, who served platters of manuka honey cold-smoked salmon with baby radishes, salt-baked beetroot with avocado and skordalia, crisp-skinned fillets of Chatham Island blue cod, poached lamb shoulder with buttermilk-roasted onions, and to finish, fennel marshmallows with sheep's milk cream and blackberry meringue.

The drink Cloudy Bay's 2013 sauvignon blanc (which made a stellar entrance in a timber Riva speedboat aptly namedLa Dolce Vita), naturally, along with the winery's 2011 pinot noir and a 2008 late-harvest riesling.

We loved The food and sparkling set-up styled by Sibella Court were a highlight, but at the end of the day it was the 2013 vintage that stole the show - it did, after all, arrive in a speedboat.

cloudybay.co.nz

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