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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.

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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.

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."

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.

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.

Saké
Japanese
  • 12 Argyle St,
    The Rocks,
    Sydney, NSW
  • (02) 9259 5656,
    sakerestaurant.com.au
  • Lunch Mon-Sun noon-3pm

    Dinner Mon-Sat 5.30pm-11.30pm, Sun 5pm-10pm

Saké
-33.858972,151.20764

A spacious, dark-timbered room in a heritage-listed building is the setting for Shaun Presland's modern Japanese food. Post-Nobu touches abound: sashimi tacos with crisp shells offer crunch to counter the rich, briny fish, say, or wagyu new-style, barely seared paper-thin slices of buttery beef, offset with yuzu soy. Main courses may include buta no kakuni - pork belly braised for 12 hours to fall-apart richness, with chunks of just-tender daikon steeped in savoury juices. Or there's gindara saikyo-yaki - a lovely piece of smooth-textured silver cod, marinated in miso then caramelised for a deep umami hit. Desserts include a melting little chocolate pudding with a caramel centre subtly flavoured with miso. Quibbles? Dishes are designed to share, but portions are small so the bill can mount quickly, and service can be uneven. There's consolation in the drinks list, though, which contains plenty of exclusively imported sake.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $9-$34

    M $20-$39

    D $15

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Shaun Presland

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