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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

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What the GT team is cooking on Christmas Day

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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.

Fratelli Paradiso to open a second branch … in Tokyo

Giovanni Paradiso at 10 William St

Giovanni Paradiso at 10 William St

Sydney's favourite Italian restaurant is taking its classic dishes to Tokyo.

This year's hot trend? If the restaurants of Sydney's Potts Point dining hub are any guide, it's all about opening outposts in Japan. Giovanni Paradiso, co-owner of Fratelli Paradiso, said he and the team had kicked the tires on other sites in Sydney and Melbourne for an expansion from the Italian landmark, but in the end it was an offer in Tokyo that ticked all the boxes. Fratelli Paradiso will open a 90-seat restaurant with a 50-seat "10 William St-style" bar in late April next year.

Frat Paz's near-neighbours at The Apollo may have beaten them to the punch, opening in Ginza this past April, but Paradiso says Japan has been on the horizon for some time. "Funnily enough it's been a long time in coming; the first approaches were made four years ago, but it was only in the last six months that the stars aligned for us to do it on our own terms."

Japanese-born former Fratelli head chef Toshi Nakayasu will run the kitchen, turning out a mix of familiar favourites, plus some local specials. "The lasagne, the calamari Sant'Andrea, they'll all be there," says Paradiso, "And I think we'll use Australian beef for the bistecca Fiorentina."

The ready availability of wine from around the world in Tokyo - especially natural wine - is something Paradiso says he's particularly excited about. Beyond the connection in the kitchen, the Fratelli Paradiso/10 William St gang have a link to Japan in the form of sommelier Matt Young, a connoisseur of Japanese drink and culture who also imports sake into Australia under the Black Market label. The opportunity to delve ever deeper into natural wines and sake and pour them for an appreciative audience, says Paradiso, "is a big hook for us".

The restaurant will be called Fratelli Paradiso; Paradiso says he hasn't given much thought to how it might translate to Japanese. "Heavenly Brothers could work quite well. It sounds like a chain of bomboloni shops."

Fratelli Paradiso in Tokyo will open in April 2017.

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