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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?

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.

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.

Florentino Grill re-opens on Bourke Street

Florentino Grill's charcoal calamari

Florentino Grill's charcoal calamari

The furniture, kitchen, even the tablecloths have seen change at Florentino Grill, but its bones are mostly intact.

The tablecloths went with the renovation, as did the original canopy above the open kitchen, replaced by a magnificent stainless steel, size-of-a-small-apartment number, installed to deal with the smoke from the new asado and Josper oven. The furniture has changed too. Now it's all sleek-lined timber stained the same nearly black as the wood panelling.

But the Florentino Grill's Robin Boyd-designed bones are mostly intact. The room has retained its finger-poppin' sense of pace, all closely packed tables and white-aproned waiters dancing around each other in the tight space, so the most distinct change is a sharpening of focus on the menu. Gone is the pan-Italian greatest-hits brief, replaced by an authentic, rustic take that zooms in on Tuscany and its surrounds.

Grilling is central, aptly enough, and chef Mario Di Natale shows a deft hand with the asado. Calamari, Skull Island prawns, White Rocks veal, wild barramundi and five different steaks all get the charcoal treatment, but there's great stuff elsewhere, too. Entrées of note include a brilliant musetto (the terrine-like northern Italian pig's-head sausage) splashed with parsley oil; subtly smoky charred peppers (from the Josper) dabbed with ricotta; and pickled tongue, pan-grilled and moreish, served with salsa verde and thin slices of radish.

The short pasta section has a couple of musts - testaroli, Liguria's pancake-like shreds tossed with basil, pecorino and oil, and yolk-yellow pappardelle with a sublime duck and porcini ragù. Service, led by Carlo Grossi, is sharp and to the point, and the user-friendly Italian-heavy wine list plays a straight, enjoyable bat. "Reinvented" is not quite right. Reinvigorated certainly is.

Florentino Grill, 80 Bourke St, Melbourne, Vic, (03) 9662 1811, grossiflorentino.com. Open Mon-Sat noon-3pm6pm-11pm


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