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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.

Decadent chocolate dessert recipes for Christmas

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

Shark Bay Wild Scampi Caviar

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

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

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.

45
Wasabi
Japanese
  • 2 Quamby Pl,
    Noosa, QLD
  • (07) 5449 2443,
    www.wasabisb.com
  • Lunch Fri & Sun noon-5pm

    Dinner Wed-Sun 5pm-10pm

Wasabi
-26.391419,153.07863

Only whisper the word sashimi here - perimeter tables in this beautiful, light-dappled room perch over the water. Watch the fish shoals dart in the Noosa River as diligent wait-staff shave fresh wasabi to complement those sculpted slices of cuttlefish, scallop, tuna and more arrayed prettily on your moriawase plate. Attention to detail is palpable, from handmade ceramics to a cleverly compiled wine list, the art and a rollcall of produce from the restaurant's farm. Grimaud duck breast, grilled pink over charcoal, arrives atop a savoury kayaku rice, alongside a tangle of herbs, flowers and tonburi (aka land caviar). It's light but flavour-packed - a recurring theme. Desserts meld east, west and a range of contrasts, such as the warm, crisp-battered tempura figs served with a pleasantly mouth-numbing scatter of sansho pepper, yuzu sugar and yuzu ice-cream, or a sake-infused custard with peach-blossom jelly.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • One glass
  • Price:
  • E $22-$28

    M $28-$47

    D $16-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jiro Numata & Zeb Gilbert

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