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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.

Project nights at Penfolds Magill Estate

Head chefs Scott Huggins and Emma McCaskill

Head chefs Scott Huggins and Emma McCaskill

Each Wednesday night chefs Scott Huggins and Emma McCaskill push culinary boundaries.

The kitchen gets to cuts loose each Wednesday night at Magill Estate Restaurant for its experimental Project nights. Chefs Scott Huggins and Emma McCaskill push the boundaries to present dishes that are very different to the restaurant's usual dégustation. Diners can expect the unexpected - grilled King George whiting offset by dabs of sharp lemon curd or southern calamari with bone marrow and roasted onion, or a steamed pudding of pumpkin with black garlic ice-cream.

That goes for the matched wines, too: decades-old chardonnays accompany the seafood, a 1999 pinot noir with duck braised in cabbage, and not a muscular shiraz in sight when we visited. Still, each Wednesday changes, with chefs aiming to introduce such theatre as breaking and serving salt-crusted baked fish at the table. Once the restaurant reopens on 3 August, after its winter repose, a four-course Project night set menu with snacks will cost $100, with matched wines for an additional $70 (about 60 per cent less than the usual dégustation with matched wines).

Penfolds Magill Estate, 78 Penfold Rd, Magill, SA, (08) 8301 5551, magillestaterestaurant.com

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