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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.

On the pass: Joel Valvasori-Pereza, Lalla Rookh

GT caught up with Lalla Rookh's Joel Valvasori-Pereza to talk all things Italian.

What's Lalla Rookh's take on Italian food, Joel?
Everything's handmade. We're trying to create beauty out of humble dishes, so we really wanted to take the humblest of dishes, take them that little bit further and apply our skills to them and really make them sing.

Do you focus on a particular region in your cooking?
We draw from across the board, but a lot of the flavour base comes from the north-east. That's my heritage; my family comes from a province called Pordenone in Friuli, and I guess a lot of the flavour that comes through my family's home cooking comes through in a lot of the dishes.

Can you give us a tasty example?
We've got bone marrow coming in from Blackwood Valley Beef down south. A lot of people roast bone marrow, but we braise it in what I call my nonna's sugo, which is basically the base sauce for a lot of my nonna's dishes. It's a lightly tomatoed vegetable ragù with cinnamon, rosemary, lots of herbs, so quite a rich dish. We give it a braise, then serve it with some grilled focaccia bruschetta, so you scoop the marrow out and put it on the bread, and away it goes.

What's your go-to Italian comfort dish?
Nonna's tagliatelle with chicken and vegetable ragù is my all-time favourite. Of all the pasta that she made growing up, that would have been the one that constantly really ticked all the boxes for me. Just smelling the chicken, rosemary and cinnamon cooking is like walking back into her house again. That's the dish for me.

Lalla Rookh Bar & Eating House, 77 St Georges Tce, Perth, WA, (08) 9325 7077.

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