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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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

Know your beach greens

Clockwise from top left: seablite, warrigal greens, marsh samphire, karkalla, saltbush, barilla, sea parsley.

Clockwise from top left: seablite, warrigal greens, marsh samphire, karkalla, saltbush, barilla, sea parsley.

Wild coastal greens are popping up on plates in restaurants all around Australia. But do you know your warrigal greens from your barilla? Let's hit the beach.

"It's amazing how much food and medicine you can come across below your feet," says winemaker and market gardener Tim Webber. "It's no wonder Australian chefs are using what's right before our very eyes more and more often." Webber was one-half of the team that opened Sydney wine bar Love, Tilly Devine; he has cooked at Sean's Panaroma and foraged for restaurants including Africola and Ester. He and his partner, Monique Millton, now make Manon wine in the Adelaide Hills. When it comes to identifying coastal greens, Webber suggests familiarising yourself with a key half a dozen plants to start.

"Try before you buy," he says. Samphire is a salty green with a bitter edge - "the beachside wine-drinker's pickle of choice". Together with seablite, it shares its habitat with warrigal greens, an iron-rich spinach abundant along the east coast of New South Wales and into Victoria, where it's gradually replaced by barilla. You may have seen samphire tossed through Kylie Kwong's yabbies and XO sauce, or seablite atop stracciatella at Automata, but you can keep beach-plant cooking far simpler at home by tossing them into a fish pan at the very last minute with nothing more than olive oil and lemon.

Another go-to among chefs such as Jock Zonfrillo and David Moyle is the robustly flavoured saltbush, which is great fried and served over beef or kangaroo. "It's from the same family as quinoa, amaranth, beets and chard and is amazing with an ice-cold beer," says Webber. Karkalla's succulent banana-shaped leaves have a beautiful lemony tang, while sea parsley is "like celery intensified by 100, then dipped in salt". Sounds like summer to us. For a list of distributors, visit outbackpridefresh.com.au

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Our 2016 Christmas issue is out now
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