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.

Shark Bay Wild Scampi Caviar

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Decadent chocolate dessert recipes for Christmas

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

What the GT team is cooking on Christmas Day

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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.

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.

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."

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.

Red Lantern on Riley
Vietnamese
  • 60 Riley St,
    Darlinghurst ,
    Sydney, NSW
  • (02) 9698 4355,
    redlantern.com.au
  • Lunch Thu-Fri noon-3pm

    Dinner Tue-Sat 6pm-10pm

Red Lantern on Riley
-33.874733,151.215401

A chef's TV travelogue is a great appetiser, so diners at Luke Nguyen's evocatively created colonial Hanoi shop-house may well be planning Indochine adventures of their own, or may simply want to savour the delicacy of true Vietnamese cooking. Kick off the journey with a zingy Ho Chi Minh Sling and Aunty's square-tile rice cakes laden with plump tiger prawns, caramelly pork floss and mince. Pig and prawn also feature in the tangy shredded green papaya salad, but, for Mekong memories, switch to chilli-salted squid or the DIY lettuce wrap bánh xèo seafood crêpe. The pasture-raised, crisp-skinned, lightly spiced chicken in gingery consommé is simplicity itself - a succulent bird begging for an aromatic white from the globetrotting Viet-food-friendly list. Thumbs up, too, for the seamless service. Later, you might consider swapping the kaffir lime brûlée for a post-prandial perch in the Red Lily back bar.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$25

    M $30-$42

    D $16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Outdoor dining
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Mark Jensen

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