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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.

Best new talent 2008: Ben Shewry, Attica, Ripponlea, Vic

Ben Shewry exhibits refreshing characteristics for a young chef, not the least being the credit he gives his mentors for their part in a brief, yet brilliant, career: his first boss, back in New Zealand and his culinary school teachers; his first serious chef, the decorated Swiss-New Zealander Mark Limacher, for a gruelling work ethic and understanding of classical cooking at Wellington’s Roxburgh Bistro; David Thompson for sharing the secrets of his Thai kitchen at Nahm; and most recently Circa’s Andrew McConnell. He even acknowledges the role of a Singaporean kitchen hand, Roland Lau, at Wellington’s Governor General’s residence, during a spell that saw Shewry cooking – literally – for royalty.

"Peter Gordon [executive chef of London’s The 3 Providores] came in the other night and afterwards he told me it had been one of the best dining experiences of his life," says Shewry. "It was one of the highlights of my career." It’s a telling anecdote. Shewry is disarmingly polite, unreasonably modest and immensely grateful for his opportunities.

But the head chef of the small but rather delicious Attica has made his own luck, blending that cocktail of experience, sober diligence, creative thinking and latitude from a hands-off boss, owner David Maccora, to come up with a modern style that has caught a lot of people happily off guard with its inventiveness.

It wasn’t always so. During the first week at Attica, a table relayed a message to the kitchen: "Whoever wrote this menu must be on speed". They got up and left. Says Shewry now: "That was fairly hard to take. I wondered if I should be cooking fillet with béarnaise and fries." Not much later, another table asked for the chef to come out, says Shewry, "and they said to me that whatever I did, I should stick to my guns. It was a defining moment; it actually brought tears to my eyes".

Shewry did stick to his guns. Good press begat great press, as the 30 year old managed the rare balancing act between creativity and a kitchen that worked at a fiscal level. What is even more surprising is that his food is very labour intensive and the chef does virtually everything, from making black pudding to curing fish in-house. He loves the path of most resistance.

74 Glen Eira Rd, Ripponlea, Vic, (03) 9530 0111,


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