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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.

Ben Shewry's What a Wonderful World Gathering

Ben Shewry

Ben Shewry

Are you ready to party like you're Ben Shewry? The Attica chef has put together a mini-festival, the What a Wonderful World Gathering, featuring chefs and other speakers from around the world and a one-of-a-kind charity lunch in Melbourne over the weekend of Saturday 4 and Sunday 5 October. Never one to shy from wearing his heart on his sleeve, Shewry says the event is all about connecting chefs and restaurant people with the wider community, but will also tap into the essence of hospitality - something powerful, positive and potentially transformative for all involved.

"I know it sounds a bit corny, but I think it's really important to stay open, eyes, heart and mind, to the world around you," he says. "I'd like this gathering to be a time when people can check out for a moment, to stop, talk and take their bearings and think about what we're all doing, whether it's as chefs, winemakers, diners, or whatever it is we do."

To that end he is bringing together chefs such as Los Angeles Korean-taco king Roy Choi, Inaki Aizpitarte of Paris cult favourite Le Chateaubriand, Bo Songvisava, co-head chef of Bangkok restaurant Bo.lan and Peter Gilmore from Quay as well as other guests from a variety of backgrounds, including Tasmanian farmer Paulette Whitney, Lucky Peach editor Chris Ying, comedian Tom Gleeson, bladesmith Leila Haddad, enviro-designer and radical florist Joost Bakker, artist Kris Coad and digital disruption dude Will Dayble to speak on subjects close to their heart on the Saturday. On the Sunday the chef contingent will be bolstered by even more talent, including David Thompson of Nahm, Ben Greeno of Momofuku Seiobo, Daniel Patterson from San Francisco restaurant Coi, Isaac McHale from London's Clove Club, all working together and cooking up the proverbial storm to raise money for Helping Hoops, a charity which uses basketball to teach life skills to underprivileged children.

Admission to WAW Talks, at Spink St warehouse in Brighton on Saturday 4 October (Shewry says he thinks of it a bit like TED meets a bring-a-plate dinner at a Scout hall) is free, but ticketed through the WAW website. Bookings for WAW Gives, the $500-a-head lunch at Rippon Lea Estate on Sunday 5th, meanwhile, will also be taken via the site.

WAW: it's pronounced "war", but comes in the name of waging peace and bringing the good times. We'll see you there.

The WAW Gathering, 4-5 October, Melbourne.

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