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.

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.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

13
Bentley
Modern Australian
  • 27 O'Connell St,
    Sydney, NSW
  • (02) 8214 0505,
    www.thebentley.com.au/
  • Lunch Mon-Fri noon-3pm

    Dinner Mon-Sat 6pm-10pm

    

Bentley
-33.865312,151.209007

Even if Brent Savage were somehow limited to a toaster oven, the plates coming from his kitchen would be far from predictable. At Bentley, where he has a few more gadgets to play with, his dishes are some of the most forward-looking and accomplished in town. Small bites are as intricate as the main event: a pretzel puff with chicken skin purée, a scallop ceviche that bursts with the freshness of sorrel granita, or spot prawns bound with a silky macadamia sauce. Pumpkin spaghetti with kombu oil and black-bean crumb is as thoughtful a main course as any protein. For dessert, violet ice-cream with Coco Pop-like honeycomb and musk sticks is both artistic and tasty. The wave of creative energy flows through the vibrantly modern Pascale Gomes-McNabb interiors and the well-oiled front-of-house, down to Nick Hildebrandt's carefully curated wine list (Jura fans take note). A microcosm of relentless perfectionism.  


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $22-$30

    M $36-$49

    D $20

    Dégustations $120-$150

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Aiden Stevens

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