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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.

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.

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.

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.

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?

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.

What to order at Long Chim, Perth

David Thompson's new Australian restaurant opens next week in Perth. Here's what's cooking.

The staff at Long Chim aren't kidding when they say the Chiang Mai-style larp is hot. It might just be minced chicken, dried chilli and white and black pepper, but it'll take your breath away. Literally. It's typical of the uncompromising approach David Thompson takes to Thai cookery, and one of the early stand-outs on the opening menu at Long Chim, the Sydney-born chef's first Australian restaurant in 20 years, and one of the most talked about openings of the year.

While we'll have to wait till January for the restaurant to launch its full menu, there's more than enough on offer now for Thai food fanciers to get excited about. Take the sai krok, a fermented pork and rice sausage from the Isaan region in Thailand's north-east. Sour and porky in equal measures, it's the stuff Siamese beer-snacking dreams are made of. Elsewhere on the canapé selection, betel leaf parcels filled with house-dried prawns, ginger and toasted coconut equals Australia's new miang kham to beat, while skewers of beef flavoured with cumin are suggestive of the treats we can expect once the grill due to open in the courtyard before year's end really fires up.

Green chicken curry might seem a pedestrian offering, but Thompson's version is anything but generic. Loaded with galangal, green scud chillies and pea and apple eggplants, it's also anything but subtle: approach with caution. The red prawn curry makes for a less eye-watering introduction to the carte, while a deeply flavoured pork and minced prawn soup proves there's more to Long Chim than just explosive amounts of chilli.

Veteran bar manager James Connolly oversees a menu of refreshing, spice-friendly cocktails like the Sapporat Sazerac and Or Tor Kor Mule #2, a Moscow Mule fragrant with kaffir lime. Wine-wise, Nahm general manager Greg Plowes (a winner of GT's Sommelier of the Year award) has put together a tidy list rich in delicious whites and light-bodied reds. Package all this in a hip, urban basement setting and you're looking at the makings of a very fun, very loud and very good time. Remember, remember the first of December: the fireworks are coming.

Long Chim, basement, State Buildings, cnr St Georges Tce & Barrack St, Perth, WA

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