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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.

First Look: Beach Byron Bay

Chef David Lovett

Chef David Lovett

With a charcoal grill, fine local produce and takeaway oysters, this summer's new hotspot is poised to open for service. 

A view of the sun-lit waters of Clarkes Beach differs markedly to one of the Champagne-scented Ivy pool, says David Lovett. But he's not complaining. The former Uccello chef has just taken up the enviable top job at what is earmarked to be this year's most exciting coastal opening: Beach Byron Bay.


Beach Byron Bay.

Opening on Thursday 28 July on the dunes of Clarkes Beach and backed by the Fink Group and Byron Bay restaurateurs Ben and Belinda Kirkwood, the café has seen a complete refurbishment. It now flaunts a gleaming white interior and an opened-up outlook. An expanded kiosk has been cut into the town side of the building, serving oysters, spaghetti and tomato sauce jaffles, and fish and chips.

Spaghetti and tomato jaffle.

"It's like living in the south of Italy up here," says Lovett. He's taken the term "simple" and stripped things back even more, offering up dishes with rarely more than three ingredients on the plate. Prawns grilled in their shells over charcoal will be brushed with burnt butter and topped with crisp curry leaves, all sourced from the region. "We've found some beautiful snapper and local kingfish, too, plus excellent cime di rapa and cured meats from the hills," he says.

View of Clarkes Beach from Beach Byron Bay.

Though Byron isn't short on excellent eats - Fleet up the road at Brunswick Heads has just been nominated for GT's 2017 Regional Restaurant of the Year, while the Three Blue Ducks team continues to kick goals at The Farm - Lovett is looking to offer something "a little bit different, but not too left of centre. We don't want to scare locals away." Will anyone shiver in their shorts at the sound of clams with 'nduja, chickpeas and toast, or a bright bowl of zuppa verde with local greens and parmesan rind? Probably not.

Clams with 'nduja, chickpeas and toast.

For breakfast the classics have been given a gentle twist: samphire replaces asparagus beneath a fried egg with parmesan, and polenta subs for oats in bowls of porridge. Dinners will follow once the weather heats up, but for now Lovett is inspired by his new habitat and is keen to kick off service.

Samphire with a fried egg and parmesan.

Beach Byron Bay, Clarkes Beach, Lawson St, Byron Bay, NSW, 1300 583 766, beachbyronbay.com.au. Open daily 7am-3pm; dinners will launch in summer.

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