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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.

GT reader dinner: Regatta, Rose Bay

Damien Pignolet

Damien Pignolet

Join us at the new Regatta in Rose Bay with acclaimed chef and GT contributor Damien Pignolet at the helm.

Get ready for a sea change, Rose Bay. Regatta, the latest incarnation of the culinary holy ground that is Rose Bay marina, has a new chef, and it's someone we're confident you're going to welcome: Damien Pignolet.

Few chefs can claim to have so positively influenced the dining culture of Sydney's leafy east as Pignolet. His time at Butler's in Potts Point and Bistro Moncur and Claude's in Woollahra showed a generation (or two) what it meant to dine rather than simply eat.

This month Pignolet takes the reins at waterfront brasserie Regatta, and classical elegance will be the name of the game when he hosts a very special reader dinner. Pignolet plans to kick things off with poached Mount Cook alpine salmon served in a stock jelly with green apples, parsley and red peppers, and a bean and baby beetroot salad topped with Mount Irvine walnuts.

"I want to start with something that's summery, fresh and clean," he says.

Roasted red emperor with salt cod ravioli and a light pinot noir sauce with thyme follows for the main course, and the finale is a sablé pastry of almond cream, poached peaches and summer berries.

"I've always believed that balance is the most important thing," says Pignolet, "and here you have a menu of pretty colours, different flavours and textures - it's absolutely 100 per cent me."

Join us for dinner at 6.30pm on Monday 1 February at Regatta, 594 New South Head Rd, Rose Bay, NSW. The cost of $145 per person includes four courses, wines by the glass and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 9327 6561. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

REGATTA MENU
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic

* Poached alpine salmon, Endeavour prawns, green apple, parsley and red peppers, with fresh tomato and tarragon sauce
2014 Crawford River Riesling, Henty, Vic

* Salad of baby beetroot, green and yellow beans, frisée and mâche, toasted walnuts and their vinaigrette
2015 Frederick Stevenson Rosé, Barossa Valley, SA

* Roasted red emperor, sauce pinot noir, brandade ravioli, confit fennel and carrot purée
2013 Quest Farm Grand Central Pinot Noir, Central Otago

* Peach and berry sablé tart, frangipane cream
2009 Gembrook Hill Blanc de Blancs, Yarra Valley, Vic

* Coffee with Domingo chocolate cake
Petits fours

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GT x STILY Christmas Boutique
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