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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.

Meet the producers: PomLife Pomegranates

If you love the taste of pomegranate but find the process too fussy, try these.

WHO  PomLife, in the heart of Victoria's Goulburn Valley, is Australia's largest pomegranate grower. The 110-hectare farm was established in 2008 by a group of nine investors, including PomLife's general manager, Joshua Reveuni. "Coming from the Middle East, I grew up on this fruit," he says. "It's like apples where I come from, but eight years ago it was hardly available here in Australia." Reveuni and his team bought the land, dug the holes and put the plants in themselves, and the fruits of their labour flourished.

HOW "There's quite a lot of labour involved," says Reveuni. "There's no machine to pick the fruit. We do everything by hand so the fruit is not bumped or bruised." The orchard currently has 75,000 trees, and each one yields around 100 of the antioxidant-rich fruit per season (early March until September).

WHY  "Pomegranate is a really unique fruit - the way you grow it, the texture of it, the fact that it's very leathery and delicate," says Reveuni. "But people think they're a lot of hard work." The PomLife team pack the sweet and tangy arils into small, ready-to-go packages, meaning you can toss them on cereal or salads in a flash.

WHAT PomLife's range extends beyond supplying whole fruit and arils to include all-natural cold-pressed juices and a naturally fermented sparkling pomegranate wine. The company also sells the fruit in bulk to restaurants and bars, including Melbourne's Hellenic Republic, where the arils are used in dishes like their Cypriot grain salad. "It's the sort of fruit that adds uniqueness to a meal," says Reveuni.

WHERE PomLife products are available at various grocery stores, supermarkets and fresh food markets. For a full list of stockists see pomlife.com.au. 

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On the Pass with Abla Amad
09.12.2016
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
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