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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.

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.

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.

Franklin's David Moyle comes to Icebergs

Chef David Moyle, of Hobart's Franklin Restaurant

Chef David Moyle, of Hobart's Franklin Restaurant

Sydney fans of Hobart institution Franklin will have the opportunity to try the work of chef David Moyle a little closer to home on Thursday 4 August, when Bondi's Icebergs Dining Room and Bar hosts the chef for a one-night-only collaboration.

Working with Icebergs' executive chef Monty Koludrovic, the duo will serve up three courses plus snacks, with wines selected by group sommelier James Hird and Giorgio de Maria.

Franklin's signature style, which was awarded two stars in GT's 2016 Restaurant Awards, will be imported across the Bass Strait. The menu will focus on fresh seafood and local produce, placing lesser-known seafood in the spotlight. Periwinkles, sea urchin, calamari and abalone all make appearances on the menu and guests can expect more of the same at Icebergs on the night.

The wine list will also reflect Franklin's sentiment with natural wines from Australia, France and Italy on the cards, along with beers from Tasmania and further afield.

'Franklin Dining Room and Bar' at Icebergs, 4 August. Tickets are $120 per person for a set menu and $80 per person for matching wines. To book, call (02) 9365 9000.

 

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