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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.

Phnom Penh micro-bars

A buzzy new micro-bar scene has popped up in the Cambodian capital.

Hidden down gritty alleyways and narrow lanes in living, breathing neighbourhoods, seven tiny bars have become the hottest watering holes in Phnom Penh. Each has an idiosyncratic style, new for a city known for dingy girlie bars and colonial riverside pubs.

The micro-bars attract a mix of expats and Cambodia's rising middle class. A vintage bespoke motorcycle (for sale) hangs from the ceiling of the masculine, dimly lit Hangar 44, which opened on Bassac Lane last November. Across the alley, The Library, a Daiquiri bar with shuttered windows and lined with bookshelves, opened in August. Opposite, the dark interior of Meat & Drink, which serves hamburgers, Cambodian beer and Asian-inspired cocktails, is enlivened by fresh flowers and a patio providing prime people-watching. I nurse a Negroni, as a woman in floral pyjamas cycles by and a toddler shows me his plastic doll of Korean pop-star Psy. Behind a glass door, Cicada specialises in infused gins, while adjacent aperitivo bar Seibur feels Japanese in size and Italian in style, serving Spritzes and wine. Where's Harry, a Martini bar with a rooftop terrace, opened last month, and a new spot could take the form of a beer garden offering Cambodian barbecue.

The blokes behind these bars, Kiwi brothers William and George Norbert-Munns, aren't sure yet. A Phnom Penh resident of nine years, William worked at Chicane in Surry Hills before managing bars at Guillaume at Bennelong and Icebergs. George, who joined him a few years later, was a former Melbourne advertising creative. Their first project, Bar.sito, was quickly followed by Public House, which features the dishes of their childhood including their mum's shepherd's pie.

Public House and Bar.sito, Street 240½ Alleyway; Seibur, Cicada, The Library, Meat & Drink and Hangar 44, Bassac La


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