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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.

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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.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Azuma
Japanese
  • Level 1, Chifley Plaza,
    2 Chifley Sq,
    Sydney, NSW
  • (02) 9222 9960,
    azuma.com.au/
  • Lunch Mon-Fri noon-2.30pm

    Dinner Mon-Sat 6pm-10pm

Azuma
-33.865915,151.21175

There are plenty of Japanese restaurants in Sydney, but not many truly evoke the feeling of dining in Tokyo in the same way as Azuma. The corporate location, sophisticated, dark-tinted interior, Japanese artworks on the walls and perhaps Sydney's best tempura more than set the scene. There's a tasting omakase menu, but it's not difficult to hand-pick winners, such as Pacific clams steamed in a generous broth of sake and quickly melting butter, or scampi that's grilled, topped with thick mayonnaise and  torched. Sashimi is impeccable and clean, and other Japanese classics like grilled eggplant with sweet miso and wagyu tataki with a ponzu dressing  are delicate without being timid. A full sake and shochu menu is on hand,  as well as an extensive list of wines mostly from Australia and France, many served by the convenient half-bottle. It's hushed, but speedy service assures you hardly notice the lack of bustle.  

 


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $15-$30

    M $25-$48

    D $15

    Dégustation $110

  • Feature:
  • Licensed
    Vegetarian
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kimataka Azuma

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