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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.

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?

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.

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.

Regional restaurant of the year 2008: Nu Nu, Palm Cove, Qld

Among the many things we love to love about Nu Nu is the way in which it’s good all day long. With Jason Rowbottom from Punch Lane on the floor and Pearl’s Nick Holloway running the kitchen, it’s like a little piece of Melbourne’s scene gone troppo: diverse influences unified by a kitchen that offsets its inclination for a lark with second-nature professionalism and a smart floor team. We joked that last year’s Regional Restaurant of the Year, Surfers Paradise’s Absynthe, put paid to the bucolic clichéd idea of regional restaurants being all about burning log fires and braised local wombat. This year’s winner goes one better again, giving you what you want and redefining what you want from holiday dining.

The breezy setting is idyllic, regardless of the hour, and so is the menu. Buffets be damned, breakfast here is virgin (or not) piña coladas, poached apple and raspberry ‘toasties’, lacy pancakes stuffed with ricotta, lemon and dates, or the very tropical coconut hotcakes with sweet banana, coconut sugar caramel and coconut sorbet. Or just bacon and eggs done how they oughta be.

Lunch is a nice cold Cooper’s pale ale (or Asahi or indeed Peroni) and oysters, salt-and-pepper squid with lime, spiced beef chilli burgers with red onion salad and a fried egg, or crab sandwiches and then maybe a nap.

The dinner menu doesn’t hold back either. Asia makes its proximity known in the chilled salad of freshwater crayfish, shiso cress, avocado, toasted sesame and soy, or north Queensland mudcrab cooked in the wok with yellowbean and eggplant relish, sweet pork and chilli salad and ‘a cleansing spring onion broth’. But it’s far from all chopsticks and chilli, as roast rack, crisped brain and marrow of Victorian lamb with green sauce and buttered sprout leaves or yellowfin tuna poached in olive oil with octopus, mint and walnut salad attests.

123 Williams Esp, Palm Cove, Qld, (07) 4059 1880, www.nunu.com.au.

WORDS PAT NOURSE PHOTOGRAPHY CHRIS CHEN

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