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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.

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.

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.

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.

Willock Park English longhorns

The oldest breed of British beef cattle are celebrated for their depth of flavour.

WHO In Meningie, South Australia, meat maestro Richard Gunner and his wife, Elizabeth, have overseen the development of Australia's first English longhorn cattle herd, with 33 pedigree cows and bulls kept as stud animals. A further herd of 150-odd longhorns cross-bred with South Devon or Angus is raised for beef, sold through the Gunner family's Feast! Fine Foods butcher shops.

WHY Four years ago, Adelaide's Jock Zonfrillo, owner-chef of Orana and Street ADL, encouraged Gunner to start breeding longhorns, the oldest breed of British beef cattle, for their great depth of flavour. It hasn't been an easy project, Gunner says, because these big, bullock-sized beasts take at least 30 months to reach an average carcass weight of 450kg.

HOW To maximise the return on these rare beasts, Gunner commissioned British-born chef Phil Whitmarsh (whose nose-to-tail menu was celebrated when he cooked at The Daniel O'Connell Hotel) to use every last bit of the few longhorns butchered so far. So, in addition to the standard cuts, Gunner is selling branded longhorn beef fat, stocks, as well as pies and sausages made from beef trim.

WHERE A few Adelaide restaurants (Orana, Street ADL, Africola and Magill Estate) get most of the meat, but some cuts are available through Gunner's Feast! Fine Foods butcher shops, in addition to the longhorn stock, flavoured tallow, sausages and pies.

Feast! Fine Foods, (08) 8188 4666

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