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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.

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?

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.

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.

Lorne's best new restaurants

Matthew Dempsey

Matthew Dempsey

Lorne food fans will be high-fiving each other with the news that Matt Dempsey of Gladioli and Tulip has signed a two-year lease at Lorne Bowls Club kitchen, now called Seastar Restaurant. But those expecting the meticulous dégustation menus or funky shared plates of his other restaurants may be in for a shock.

"It was never going to be flash," Dempsey says. "There are big shared tables. I'd call it homely. It's nothing like Gladioli or Tulip... it's a bowls club. You queue up to order your meal at the counter, buy yourself a beer and sit down."

But one man's homely is another man's slow-cooked lamb shoulder with roast carrot, raisin, mint and almond salad. Or gnocchi with pear and walnut. Or rhubarb and apple crumble.

"It's the sort of home-cooked food that I'd want to eat with my family if I was on holiday in Lorne," Dempsey says.

The kitchen will open for lunch and dinner daily in summer, but is now open Friday to Sunday, evenings only. Dempsey hopes to build a new west-facing deck at the club, doubling the dining capacity to 120.

Locals are raving about another new eatery as well. The Swing Bridge Café & Boathouse changed hands a few months ago and Argentine owner-chef Jorge Guerrero is already attracting a cult following for his Friday lunch, a rotation of barbecued ribs, brisket, pork belly and chicken served with crusty rolls, salad and traditional chimichurri or salsa criolla.

The Swing Bridge also does an organic breakfast teamed with St Ali coffee that makes early-rising worthwhile.

It looks as though Lorne is in for a tasty summer.

Lorne Bowls Club, 35 Mountjoy Pde, Lorne, Vic, (03) 5289 1377.

Swing Bridge Café & Boathouse, 30 Great Ocean Rd, Lorne, Vic, 0423 814 770.


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