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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"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 Mon-Sun noon-3pm
Dinner Mon-Sat 5.30pm-11.30pm, Sun 5pm-10pm
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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