The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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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