The Christmas issue

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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.

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.

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.

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.

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.

Todd Garratt, Vincent

What's Vincent all about, Todd?
It's about refined rusticity. We try to adhere to certain guidelines based around French ideas and classic pairings, though sometimes we venture into a more modern style. We might take a classic dish and put a spin on how we interpret the original by modifying the ingredients or, possibly, the technique.

Who are the French chefs you most admire?
Jean-Pierre Serex was perhaps the first great influence I had since starting my apprenticeship. I really admire many of the great French chefs and have followed their careers since my first visit to Europe in the late '80s. Alain Ducasse's La Riviera d'Alain Ducasse still takes pride of place on the bookshelf (first edition, of course) alongside Pierre Koffmann, Lenôtre and many others.

Are there any meals that burn particularly bright in your memory from your visits?
My favourite restaurant would be the original La Régalade in Paris when it was still under the guidance of Yves Camdeborde. It might have been a long time ago, but the experience is still fresh in my mind.

Is there French ingredient couldn't you live without in your work?
Butter. The quality of French butter is undoubtedly something that can markedly influence the end result, particularly in traditional French pastries.

Is there a French dish you like to cook when you're not working?
Steak tartare. I absolutely love it.

Vincent, 14 Queen St, Woollahra, NSW, (02) 8039 1500.


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