The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Bonito with mojama

"I love bonito for this recipe, but you could substitute mackerel or another semi-oily fish, just as long as it's super-fresh," says James Henry. You'll need a blowtorch to achieve the combination of caramelised exterior and rare flesh; it's difficult to replicate this effect with a griller.

You'll need

75 gm (1/3 cup) each caster sugar and sea salt 1.6 kg bonito, filleted, skinned, pin bones and blood line removed, cut into 10cm lengths 1 Spanish onion, quartered, petals separated 400 ml buttermilk 80 ml (1/3 cup) ponzu To serve: mojama (see note), toasted sesame oil and baby wood sorrel leaves (optional)


  • 01
  • Combine sugar and salt in a bowl, scatter mixture over both sides of fish and refrigerate to cure for 3 hours.
  • 02
  • Blanch onion until just tender (30 seconds), refresh and drain well. Place in a non-reactive container with buttermilk and ponzu and marinate for 1 hour.
  • 03
  • Brush cure mixture from fish (discard) and transfer fish to a foil-lined oven tray. Lightly caramelise with a blowtorch and divide among serving plates.
  • 04
  • Drain onion (reserve marinade), scatter onto bonito, then finely grate mojama over the top. Drizzle with a little buttermilk marinade and sesame oil, scatter with sorrel leaves and serve.

Note Mojama, dried cured tuna, is available from Spanish delicatessens.

At A Glance

  • Serves 8 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jun 2013

You might also like...

Veal carpaccio with ruby grapefruit and celery salad


Ma po beancurd

Fried provolone with red wine vinegar


Mushroom and taleggio on bruschetta

Chicken liver crostini


Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad


conversion tool

get the latest news

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