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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.

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.

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.

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.

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.

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.

Bar Clarine, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Bar Clarine, Melbourne.

The family resemblance is initially difficult to spot, particularly with them sitting right next to each other on Fitzroy's Gertrude Street. But while the neon-lit American diner-style  Belle's Hot Chicken and the poised and compact Bar Clarine may seem poles apart, the lineage becomes clear once you check their wine lists (and, perhaps, the doorway that's been knocked through their adjoining wall). Natural wine - minimal interventionist, no sulphur, you know the drill - rules the day on both lists, but Bar Clarine is the more focused sibling: its list is lengthier, its geographical reach more ambitious, its by-the-glass offering more generous. The seven-item menu (which changes every 10 days or so) plays sideshow to the main event, but with the open kitchen at the back of the tiny space it's still an important and interesting part of the package. Chef Adam Shoebridge puts together the snacks in an interesting fashion, teaming his freshly shucked oysters with white pepper, cucumber and bay oil, making exemplary sauce gribiche to complement his robustly flavoured tête de porc and managing to make the pikelet-like Carolina rice cakes seem perfectly logical being served with a boiled peanut hummus (peanut butter for adults) and green tomato chow chow. There might be tinned sardines on toast and perhaps marinated kingfish served with sour radishes - all good stuff and well suited to the wine. And, for those in need of a fried-chicken fix, it's right there on the other side of the door.

Bar Clarine, 150 Gertrude St, Fitzroy, Vic, (03) 9077 0788

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