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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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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

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."

Kenji
Japanese
  • Shop 5, 242 Hutt St,
    Adelaide, SA
  • (08) 8232 0944
  • Dinner Mon-Sat 6pm-9pm

Kenji
-34.933931,138.613024

The playfulness of the décor - lime-green and pumpkin walls, chrysanthemum lights, recessed shelves displaying sake cups, ginger graters, fans and chopsticks - belies the serious intent of chef Kenji Ito's cuisine, which subtly juxtaposes Japanese classics with inspired inventions, all artfully presented. His textbook tempura is crisp and dry, a delicate foamy batter clinging to prawns, fish and vegetables. Fried quail halves come with a mushroomy black-garlic aïoli; finely scored pan-fried squid curls with creamy-soft eggplant and pickled cherry. Unconventional but triumphant, Gorgonzola and raspberry soufflé expertly balances the creamy-sharp blue cheese with fresh raspberries, lime ice-cream and pouring cream harmonising the whole. Staff not only advise how to eat the dish - from the bottom - but show a refreshing sense of humour. Japanese beer and sake enhance a global selection of well-priced wines.


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At a glance

  • Price:
  • E $11-$22

    M $28-$39

    D $14-$15

  • Feature:
  • BYO
    Licensed
    Vegetarian
    Wheelchair Access
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kenji Ito

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