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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.

Buzo al fresco

Want to make perfectly formed crespelle? Take some pointers from the Buzo chefs as they rattle the pans in our web exclusive video. 

The Negroni is the preferred icebreaker in the Buzo social circle. “You want it to pack a punch,” says Todd Garratt, “to loosen the tongue.” It gets the conversation flowing, adds Traci Trinder. “And after a few drinks,” says James Hird, “everyone is straight-in-the-eye talking.”

Chefs Garratt and Hird and front-of-house dynamo Trinder are the brains behind Buzo, a small Italian restaurant in Woollahra that happens to be one of the best trattorias in Sydney. “There are no barriers here,” says Garratt. “Which is what I think a trattoria should be,” continues Hird. “Casual, laid-back, delivering the best product you can for the price.”

To loyal diners, the trio is the ideal representation of the work-hard-play-hard ethic, and their brand of teamwork is enviable – not least because it involves equal parts Negronis and Reschs Pilsener. Diners, Trinder reckons, quickly appreciate the Buzo way of doing things. “They feel at ease, wandering into the kitchen and having a chat to the boys,” she says. “We’re good friends with heaps of our customers – it’s a relaxed, genuinely seasonal neighbourhood restaurant.”

When it comes to entertaining at home or on a weekend away, Hird believes in advance preparation so that you can have more time to savour those drinks and conversation. “A big mistake people make when they’re cooking at home is to try and do everything last minute,” he says. “Don’t stress too much about doing it, it’s all pretty simple.”

For this shoot, we’ve joined the Buzo crew and their friends at Hird’s sister’s property in the Kangaroo Valley. The winter lunch Garratt and Hird have put together is, Garratt says, simply what they like to eat. “Nothing too fussy, just good strong flavours and respect for produce. It’s a pretty organic menu: simple, but worked enough to make it worthwhile.” Buzo, 3 Jersey Rd, Woollahra, NSW, (02) 9328 1600.

WORDS LISA FEATHERBY PHOTOGRAPHY WILLIAM MEPPEM

This article appeared in the August 2009 issue of Australian Gourmet Traveller.

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