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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.

Estée Lauder Re-Nutriv Ultimate Diamond launch event

A radical new way to savour luxe black truffles? Now, that's cause for a celebration at Sydney's Bentley Restaurant & Bar, writes Maya Kerthyasa.

Are you getting enough vitamin T? Truffles are almost a year-round pleasure now. You've been shaving Western Australian truffles over your tagliatelle, roasting the Tassie ones whole à la Colette and making chicken in half-mourning with the Canberra ones in winter, then scenting potatoes and flavouring ice-cream with imports from Périgord and Alba over summer. You've truffled your mac-and-cheese, slipped a few slices into sandwiches and set a couple whole in the humidor to perfume your cigars for good measure. But what about making this rarefied ingredient part of your beauty regimen?

Skincare company Estée Lauder is leading the way with its latest serum, Re-Nutriv Ultimate Diamond Sculpting/Refinishing Dual Infusion, a combination of Périgord black truffle extract (the black diamond, if you will), South Sea pearls and 24-carat gold flakes - a potent trio of ingredients said to promote the skin's energy, vitality and youthfulness.

"In the quest to preserve the beauty of skin, our scientists are always striving for new ingredients," says Lauder's Australian brand general manager Emmerentia Wilding, "and truffles have been prized for centuries for their therapeutic properties."

The truffles are harvested in the south of France by Estée Lauder's master truffle grower, then put through a meticulous 10,000-hour process to form a liquid that's so precious it only makes a small number of bottles per harvest, each with a $450 price tag.

"The Re-Nutriv line was born from the desire to comb the world for the rarest and most precious ingredients that could have beneficial effects on the skin," says Wilding, "but each of those ingredients do have very specific reasons for being in there - they're not there just to talk to luxury."

The truffles, she tells us, work as "an energy source for skin cells" through their ability to "renew the skin's anti-ageing, fighting abilities". The gold, meanwhile, is an anti-irritant and the pearl "enhances radiance".

To celebrate the release of its Re-Nutriv Ultimate Diamond Dual Infusion, Estée Lauder took over Sydney's Bentley Restaurant & Bar for an evening of truffle-fuelled fun.

The restaurant's sleek, modern dining room, designed by Pascale Gomes-McNabb, was transformed with bouquets of white flowers.

Chef Brent Savage conjured a dinner inspired by every element of the product, from the ingredients to the golden bottle itself.

"The packaging was really important and how we could reflect that through the food," says Savage, "we also talked a lot about the aromatics of the product and truffle was at the forefront."

Fine shavings of truffle added earthiness to an entrée of malt-cured salmon made zingy with a mandarin and dashi stock, while fatter slices of the fungi brought texture and punch to richly marbled Rangers Valley wagyu, slow-cooked over charcoals and paired with a salad of confit fennel and crisp kale.

The dessert of white chocolate milk cake with yoghurt sorbet and sheets of dehydrated yoghurt dusted with gold leaf, meanwhile, paid homage to Re-Nutriv's livery and its other star ingredients - gold and South Sea pearl.

And of course, this being Bentley, the pours (Gosset Grand Réserve Champagne, a 2012 Cuvée de Découverte Chablis by Patrick Piuze and a particularly memorable 2012 Achaval-Ferrer malbec) from GT Sommelier of the Year Nick Hildebrandt were nothing short of marvellous.

All in all a night of stand-out food and warm company in celebration of one of our favourite ingredients in cooking - and now skincare. Truly, too much truffle is never enough.

Re-Nutriv Ultimate Diamond will be available from Estée Lauder counters nationwide and online from November 2.


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