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Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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

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.

How to cook fish offal

Bottarga spaghettini with fiano

Bottarga spaghettini with fiano

We've all become pretty familiar with the nose-to-tail concept with land animals, but nose-to-scale is also worthy of attention.

Using all of the fish we buy makes good culinary and commercial sense, and there's some great eating to be found in what are often considered the lesser parts. Fish heads, often discarded in this country, are the basis of many popular South East Asian curries and are gladly thrown into stockpots the world over.

Bones, too, are extremely flexible in their use. Deep-fried, they give a satisfying crunch to many dishes, while used in stock they release collagen to give a velvety consistency. Scallops, frequently trimmed down to their sweet flesh, contain vast flavour in their cast-off roes and frills. The roes add depth to sauces and the frills can be dried and used for seasoning. Salt-cured tuna or mullet roe (aka bottarga) offers a salinity as complex as the finest ham; it's wonderful shaved over pasta. John Dory and snapper livers are heralded as the "foie gras of the ocean" thanks to their high fat content: a simple delicacy pan-fried and served with pickles.

And the wings, collars and fins are arguably the best deep-fried bar snack ever. So next time you're buying a whole fish, don't just look at the centre-cut portions.

Try bottarga spaghettini with fiano, malloreddus with prawns and smoked bottarga, or a Malaysian classic, the fish head curry (gulai kepala ikan)

Offal ingredients are available at local fish markets or seafood stores.

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Latest news
Explainer: wild scampi caviar
30.11.2016
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29.11.2016
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28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
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