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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

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.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Analiese Gregory pops up in Morocco

Analiese Gregory isn't one to shy away from a challenge. After stepping away from running the Quay kitchen in Sydney under Peter Gilmore, the talented young chef spent a large chunk of last year in Laguiole, cooking at revered three-star restaurant Bras. But while the word on the street is that she plans to come back to Australia to open a restaurant of her own, it seems her time in the wilds of the Aubrac has given her a taste for adventure, landing her this month in Morocco, where she'll run a pop-up.

"I received an offer to do a pop-up/chef residency in Fes for two months," she says. "Naturally, being a completely impractical, impulsive person, I jumped at the chance."

The pop-up will run from Numero 7, a 38-seater in the middle of the Fes medina, until the end of October.

The set dinner menu will be well and truly market-driven. "There are no wholesalers and no one delivers over here," Gregory says, "and I have to learn Arabic to communicate with the suppliers." The menu will change daily and Gregory has already been playing with the likes of sardines with lemon verbena, cucumber and preserved lemon, roasted pigeon with amlou (the Moroccan sauce of almond and argan oil), barley and purslane, and fig-leaf custard with fresh figs and milk and honey granita.

"The market is amazing," she says. "Choice is limited but it's a chef's dream in terms of learning about and using products that aren't available in Australia or Europe. I just went and bought fresh absinthe from the herb guy; there's a honey souk where they go out and gather from the wild 40 different types of honey. I can buy a camel leg for about five dollars, and when I asked where to get pigeon they led me to a large birdcage filled with living pigeons.

"It's hyper-seasonal, so menu planning is almost a write-off," she says, "One day there will be figs, the next prickly pears, the next plums. I generally have to buy whole animals from the butchers. Rubbish gets taken away by donkey. Everything is beautiful and overwhelming at the same time."

Analiese Gregory's residency at Numero 7 runs until 30 October, 7 Zkak Rouan, 30200 Fes Medina, Morocco. Reservations can be made by phone at +212 (0) 535 638924, or email at reservationsat7@gmail.com,and walk-ins are also welcome.

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