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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.

On the pass: Phil Whitmarsh, The Daniel O’Connell Pub & Dining

What's the Daniel O'Connell all about, Phil?
We use the nose-to-tail philosophy as an umbrella for everything, not just meat. When we serve radishes as part of our snacks, if the leaves are looking a little gnarled to serve as they are, we blanch them, chop them up and mix them through butter. We try for zero-food waste.

And who is or was Daniel O'Connell?
He was a revolutionary Irish MP, but also the kid who planted the pepper tree out the back of the pub. We pay tribute to both.

What's cooking this month?
Summer is really hot in South Australia so we like to keep things light, cutting down on the braised meats and char-grilling and barbecuing instead. We do barbecued ox heart or char-grilled kidneys, with lots of leafy vegetables or baby turnips and baby radishes to add that element of refreshment.

Some people are scared of offal - where do you suggest they start?
Chicken liver parfait is quick, delicate and quite a good-looking thing to have on a plate (a piece of tripe looks like a piece of tripe - there's no hiding it). I serve mine with crusty bread and maybe some pickled sour cherries. Otherwise, sweetbreads, because they sound sweet and cute, even though it's a pancreas or thyroid gland.

This is our fast issue here at GT - what's your fast favourite?
I like a whole lamb, boned out and stuffed with its shoulders and legs and chucked on a spit. It's not exactly fast, granted, but while it's on the spit, it does all the hard work for you. We do it low and slow for anywhere between four and five hours. A little baste with some bay leaves, kitchen olive oil and honey, then let it cook while you sink a few cold ones. That's my kind of fast food.

The Daniel O'Connell, 165 Tynte St, North Adelaide, SA, (08) 8267 4032


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