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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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Remi Bancal, Remi de Provence

How does a fellow from Nîmes come to find himself running a restaurant in Hobart, Remi?
I've always liked Tasmania. When I first arrived in Melbourne to work at Mietta's, the first holiday I took was to Tasmania and I quite liked the climate. I liked what I saw and said, "One day, I know I will come back." Simple.

What's Remi de Provence all about?
We found that when we wanted to go out, there was a surplus of what we called fine-dining restaurants in Tasmania, but at the time there were not many that we would call a bistro. So we thought we'd open one ourselves.

What's cooking?
We've got a cassoulet going on - that's the dish of the day on Wednesday. There's a cervelas of chicken and pork done with coulis of tomato on the bottom and a pumpkin crumble. We always have a tarte Tatin, we always have a brûlée.

What's your go-to cheese?
My favourite flavour is goat's cheese. It doesn't matter which sort it is, as a tomme or soft or hard. I like it fresh as well - I use it a lot in cooking as a fresh curd, either with artichoke or as a ravioli filling, or with zucchini flowers.

What's top of your list eating-wise when you head back to France?
Two of my favourites are probably L'Auberge de l'Ill in Alsace and Maison Troisgros in Roanne. They're two institutions that seem to keep on going no matter what.

Remi de Provence, 252 Macquarie St, Hobart, Tas, (03) 6223 3933.


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