Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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And his lucky host city is…
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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.
"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."
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.
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.
Lunch Tue-Fri noon-2.30pm
Dinner Mon-Sat 6pm-10.30pm
This nomad is quite particular in its wanderings. With wine, it makes a statement (and a virtue) of sticking in Australia. With food, it walks the highways and byways of Spain and north Africa, weaving together a large menu of dishes that read rustic but present with polish. An Arabic-style tartare swaps the lamb you'd expect for beef, with cracked wheat, a quenelle of baba ghanoush and other apt condiments, all piled on potato crisps. The hot sauce that comes with it, like the charcuterie (not bad), bread (quite good) and some of the cheese (excellent) is made in-house. Chef Nathan Sasi's interest in process, and the large and able team behind him mean the quality of food pumped into this big, buzzy space remains high. That bigness means service ranges from stellar to "hey fella", but for a place that could come off as a restaurant-by-committee, Nomad has a lot of heart. Bring a posse, go big, and make the most of it.
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