The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Bar H
Asian
Bar H
-33.880004,151.209886

Is it a bar with good food or a restaurant with a good bar? You'll ponder this question as you arrive at Bar H, its welcoming lights glowing on a Surry Hills corner, empty wine bottles lining the window sills and the happy buzz of a hip crowd drifting onto the street. Upstairs is vibrant and bar-like, a place to sit on stools and down cocktails accented with lychee, turmeric and star anise. You can eat here, too, or opt for the intimate dining room downstairs  to explore an original menu from chef Hamish Ingham that successfully  marries Japanese, Chinese and indigenous flavours. A branch of saltbush, for instance, is fried tempura-style and served with chilli mayo, kingfish sashimi is elevated with twin sauces of yuzu kosho and nori, and kombucured Angus sirloin works perfectly with a miso sauce and mushrooms.  An impressive drinks list created by co-owner Rebecca Lines includes wines by the glass or carafe, sakes, spirits and teas. Now, drink or dinner?  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $14-$29

    M $29-$42

    D $8-$16

    Dégustation $68

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Hamish Ingham & Shota Sato

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