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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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

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?

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.

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

GT reader dinner: Marque, NSW

Marque

Marque

Join us to celebrate the release of chef Mark Best's new cookbook with a special dinner at his Sydney restaurant Marque.

There are many ways to get your daily dose of vegetables. Mark Best likes his in dessert. "It's a little different, but they can be so delicious and sweet," he says, ever the contrarian.

To celebrate the launch of his second cookbook, Best Kitchen Basics, we've teamed up with the Sydney chef to present a six-course reader dinner at Marque, featuring some of his favourite cook-at-home recipes taken from the new book, including a surprising vegetable number to finish.

"They're not high-end restaurant dishes," he says. "Good cooking is not about luxury ingredients. It's a response to what you have."

Best Kitchen Basics exalts simple ingredients with the twist of innovation we've come to expect from the rogue chef. Fermented chickpea falafels and slow-cooked lamb shoulder with daikon in a soy, star anise and ginger-scented hotpot are just some of the dishes that will grace the table on the night.

The grand finale is a mini festival of desserts that includes dried chocolate mousse with grapefruit curd and sherbet. And then the vegetal show-stopper: a parsnip cornetto with candied pumpkin. "We turn the insides of the parsnips into an ice-cream, so you end up with something like a parsnip waffle cone," says Best. "If you didn't know you were eating vegetables, you'd think nothing of it." Game on.

Join us for dinner at 6.30pm on Monday 21 March at Marque, 4-5/355 Crown St, Surry Hills, NSW. The cost of $165 per person includes six courses and a $10 donation to the Ovarian Cancer Research Foundation.

To book, call (02) 9332 2225. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.

Marque menu

* Fermented hummus falafel 

* Brandade
NV Louis Roederer Brut Premier, Montagne de Reims

* Brawn
2015 Braemore Sémillon, Hunter Valley, NSW

* Fish soup and rouille
2015 Eloquesta "A Boy with Fruit" Viognier Chardonnay, Mudgee, NSW

* Saltbush lamb and daikon hotpot with fermented shiitake and carrots
2014 Cullen Cabernet Sauvignon Merlot, Margaret River, WA

* Dried chocolate mousse with frozen grapefruit curd and sherbet

* Parsnip cornetto with candied pumpkin
2012 Laughing Jack "Lily's Cane Cut" Sémillon, Barossa Valley, SA

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