Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Producers: Arnold's yuzu

Arnold's yuzu on the branch

Arnold's yuzu on the branch

Spike your next cocktail or sauce with Australian-grown yuzu.

WHO Citrus grower David Arnold started propagating yuzu as a trial crop four years ago at his family's citrus orchard in Waikerie, in South Australia's Riverland region. Arnold chopped the tops off 40 Washington navel orange trees and grafted them with yuzu budwood. Now in their second season of commercial production, the trees are flourishing, and yuzu orders are accelerating from leading chefs around Australia.

Try our recipe for prawn toast with yuzu mayonnaise, coriander and mint.

WHAT Originating in east Asia, yuzu is believed to be a hybrid of sour mandarin and Ichang papeda, a slow-growing tropical lemon. The fruit has uneven skin, and a tart flavour that recalls grapefruit, but with mandarin overtones and a highly aromatic perfume. Rarely eaten as a fruit, yuzu's aromatic zest and juice are often used as seasoning, and it's an integral ingredient in the Japanese sauce ponzu.

WHY Arnold says his yuzu are grown in the perfect climate, making them more desirable among chefs. "They hang on the tree longer than in other places to reach optimal ripeness, giving more intense flavour and colour to the fruit." Chef Martin Benn is a particular fan of Arnold's fruit ahead of other imported yuzu, using it in dishes on his dégustation menu at Sepia in Sydney, such as chawanmushi, the savoury Japanese custard, with roasted katsuobushi butter and caviar, and for seared sea-urchin with smoked bone marrow and toasted milk bread. The chef has had yuzu in Japan and in Australia, and thinks the Australian fruit is as close to the Japanese variety you can get. "I haven't tasted or smelled better anywhere else in the world," says Benn. "As soon as you break the yuzu skin, you get a rush of the citrus perfume that is so intense it will make you salivate."

Try our recipe for Japanese cabbage salad with a yuzu mayonnaise. 

WHERE Adelaide-based wholesaler AMJ Produce Co distributes Arnold's yuzu.

amjproduce.com.au

Styling by Lisa Featherby

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Does Newcastle have Australia’s best eclair?
21.04.2017
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×