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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

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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.

Otway Forest Shiitake mushrooms

Victorian know-how plus Japanese mushrooms equals delicious results.

WHO In Japan shiitake mushrooms grow on logs of shii, a native evergreen. As we don't have much in the way of shii trees in Australia, Victorian shiitake mushroom grower Rob Wertheimer, part of a sustainable agroforestry community in the green hills of the Otway Ranges on Victoria's west coast, uses blue gum and sugar gum logs from neighbours' farms to grow his fungus with winning results.

HOW The logs are inoculated with shiitake fungus spores then left in cool, damp greenhouses, and nine months later the mushrooms emerge. The majority of the shiitakes are delivered directly to top restaurants (Brae, Flower Drum, The Bridge Room and Cutler & Co among them), but some make it to the retail market. The less-than-perfect specimens are dried, ground and blended with organic sea salt to make a rather excellent, umami-packed condiment that's perfect for sprinkling over a chicken before roasting.

WHY The mushrooms have a firm texture, but their skin has an unctuous quality, which makes them ideal for soaking up any sauce they're sitting in. They can take a good whack of butter, say, while maintaining the rich fungal flavour and subtle, complex scent of the cool, damp forests in which the logs once grew.

WHERE Otway Forest Shiitake mushrooms are available fresh in season (to the end of April) at Georgie's Harvest at the South Melbourne Market. The mushrooms are $7.50 for 100gm; the dried shiitake salt is $15 for 70gm. 

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