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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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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.

Joel Valvasori-Pereza to open a Pasta Bar

Joel Valvasori-Pereza

Joel Valvasori-Pereza

Acme in Sydney. Tipo 00 in Melbourne. Borsa Pasta Cucina in Adelaide. The rise of the modern pasta bar is one of the more likeable restaurant trends taking hold around the country. Next month Perth gets in on the act when Joel Valvasori-Pereza opens Lulu La Delizia in the inner-west suburb of Subiaco.

Friuli, the mountainous border region in Italy's north-east that's as Slavic as it is Italian, was a touchstone for Valvasori-Pereza in the four years he was at Lalla Rookh, and his heritage again will be at the fore at the new venue.

Friulano pasta sauces are notable for their richness and reliance on herbs and spice - think combinations like smoked eel with garlic and white wine, or a deep pork and veal ragù scented with cinnamon, bay and rosemary.

That said, Valvasori-Pereza wants the handmade pasta itself to be the star. "Good pasta has natural bite," he says. "I'm not talking undercooking pasta, but the dough has strength. When you roll it out, it has its own micro-texture that you can see, and hugs and holds the sauce."

The plan is to offer up to six pastas each day, including a daily special "to keep things interesting". Cjarsons, semi-sweet agnolotti stuffed with zest and dried fruit, and fusi istriani, triangular pasta thimbles sauced with pig's blood and chicken liver, are among the regional specialties and family recipes we might find on the menu alongside northern Italian gnocchi, bigoli and ravioli. They'll be bookended by stuzighet (the Friulano answer to antipasto and stuzzichini) and dulç (dessert).

And yes, before you ask, Lalla Rookh's famed braised bone marrow will be making the trip from the CBD to Subi. Bring on October, we say.

Lulu La Delizia opens for lunch and dinner Tuesday to Saturday in Subiaco at the end of October. instagram.com/lululadelizia

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