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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.

On The Pass: Kenny McHardy, Manuka Woodfire Kitchen

Manuka Woodfire Kitchen chef Kenny McHardy

Manuka Woodfire Kitchen chef Kenny McHardy

Tell us about Manuka Woodfire Kitchen, Kenny.

We're all about working with the seasons. We like taking underdog and side-dish ingredients and making them the stars. The wood-fired oven gets used some way in every dish on the menu.

You've worked in a number of really big kitchens. How did it feel to downsize to a one-man brigade?

It's probably been the scariest thing I've done. You only have yourself to depend on, so your skill set has to change and your mindset has to adapt to cooking on your own during service. It taught me to change my techniques to really simplify the cooking and to focus more on the quality of the ingredients.

What ingredients are you most excited about?

I'm tapping into a new producer from Pemberton that's doing baby leeks. We're doing them woodroasted with beurre blanc. It's a really traditional technique, but because the leeks are freshly harvested, they've got a beautiful sweetness you can't replicate when you buy from the market.

And what about on the protein side?

We have some sausages fermenting and we're ageing our own chorizo - we're taking the semi-cured approach and cooking them on the coals. We've also been able to turn the hind leg into ham - it's a seven-day brining process and we then glaze it with wild honey in the oven. Breaking down the animal ourselves forces us to keep coming up with new ideas and cooking dishes that really suit the season.

Has working with the wood-fired oven made you want to get one at home?

Oh yeah, I want to build one wherever I go.

Manuka Woodfire Kitchen, 134 High St, Fremantle, WA, (08) 9335 3527,  manukawoodfire.com.au

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