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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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.

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

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

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

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.

06
Sepia
Modern Australian
  • 201 Sussex St,
    Sydney, NSW
  • (02) 9283 1990,
    sepiarestaurant.com.au
  • Lunch Fri-Sat noon-3pm

    Dinner Tue-Sat 6pm-10pm

Sepia
-33.872282,151.203664

Let us examine the keys to Martin Benn's cooking. There's the classical training that took him from Marco Pierre White's kitchens to running Tetsuya's to here. There's his obsession with seafood, the more luxe the better, and then there's Japan, which provides so much of his inspiration. But the result is wholly Sepia, whether it's a circlet of freshwater eel, glazed Japanese-style but paired with crisp apple and the lactic freshness of sheep's milk yoghurt, or hugely rich wagyu beef, which he sears in thin layers and stacks to form a clever steak, lightened up with wasabi and miso mustard. Desserts are complex to the point of fussiness. But at Sepia, perhaps more than anywhere in Australia, dashi, shiso and a whole lot of Japanese citrus chime with purslane, partridge and deftly poured offerings from Rodney Setter's almost wilfully exotic wine list. This is a temple of professionalism, from the muted, comfortable setting to the crisp service.


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • Three glasses
  • Price:
  • 4 courses $145

    Dégustation $175 

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Martin Benn

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