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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

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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?

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.

What the GT team is cooking on Christmas Day

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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.

Word on the street

THIS RESTAURANT IS NOW CLOSED.

Where others zig, Maurice Terzini zags. You duck, he weaves. You think all he opens is Italian restaurants, and he and partners Robert Marchetti and Kimme Shaw throw down a chickpea-laden menu that owes as much to Greece and Turkey as it does Rome and Milan. You say Campari and Yarra Valley pinot and he comes back with a list that's full of gin and New South Wales wine. You think the restaurant won't take bookings and it… doesn't take bookings. Except for Friday lunch.

Terzini's Sydney reputation rests on a series of sun-drenched waterside venues (Otto on Woolloomooloo's wharf, which he sold before opening the beachy Icebergs and North Bondi Italian Food), but his latest venue, Neild Avenue, is a vast former factory space of brick and corrugated iron on the Paddington side of Rushcutters Bay. In short, his work in restaurants is about as predictable as his famously fashion-forward sense of dress: you don't precisely know what it's going to be, but you can bet it'll be interesting and at least two steps ahead of the competition.

A close reading of Neild Avenue reveals several things of note to the would-be trend-spotters, but Terzini and Marchetti's focus on freshness, their take on healthy eating, is key. The grill takes centre stage, yoghurt and citrus provide the basis for sauces in several dishes, there's an abundance of wholegrains and seeds (lentils, amaranth, quinoa), and herbs are used with abandon. This imagining of healthy eats, though, also extends to excellent cauliflower fritters with chilli, parsley and garlic, hand-cut chips, superb onion rings, and duck-egg tarts that blow their yum-cha inspiration out of the water. And wine. Lots of wine.

It's not without its inconsistencies, then. But what's abundantly clear as you sit in the faintly surreal dining area, comprising a pair of stage-set-like miniature houses designed by Rome-based Australian architect Carl Pickering and decorated by Australian artist Anthony Lister, watching your fellow diners get social whiplash as they crane their necks to see who is sharing flatbread with whom, is that this is the restaurant for summer. It's not just about what Terzini and co like to eat, but how they like to eat. "It's not about sitting down in the corner keeping your mouth shut and eating your food," he says. "I want to go out, eat and have a laugh."

Terzini, you sly dog, you've done it again.

Neild Avenue, 10 Neild Ave, Rushcutters Bay, NSW, (02) 8353 4400.


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