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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?

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.

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.

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.

What is kombucha?

Black Radish's kombucha

Black Radish's kombucha

The origin of kombucha is as cloudy as its appearance - China, Russia and Japan all lay claim to creating the fermented tea drink in some form. Regardless, kombucha has been consumed for thousands of years, long before becoming available on health-food store shelves.

Kombucha is made by combining tea - usually black or green tea - with a symbiotic culture of bacteria and yeast (SCOBY). Similar to mother of vinegar, a SCOBY is kept alive and continues to expand when fed sugar. The SCOBY ferments the tea, producing organic acids, amino acids and enzymes, which is why kombucha is believed to have health benefits, though the science is out on that one.

The fermenting process gives brewed tea a slight fizz and tangy flavour, and those glob-like strands that shift and swirl as you shake a bottle of kombucha are small SCOBYs that are beginning to reform and grow - scoop them out to make your own home brew.

Kombucha can be infused with flavours; Sydney brewer Black Radish creates custom kombucha drinks for restaurants, including Pineapple Sage for Rockpool Bar & Grill, and Rose Geranium for Momofuku Seiōbo, where sommelier Ambrose Chiang has paired it with Northern Territory mud crab and fermented taro between native pepperberry biscuits, as well as jerk-spiced pork chop with lime. These aromatic dishes come with a kick of spice offset by the sweetness and fizz of the flower-infused fermented drink.

Black Radish kombucha is available wholesale and at select Sydney cafés and wholefood stores. blackradish.com.au

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