The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Grilled bonito with baby gem dressing and purslane

You'll need

25 gm fine sea salt 4 bonito fillets, bones removed (about 200gm each) 100 gm piece of pork fat, trimmed (see note) For brushing: olive oil 2 cups (loosely packed) purslane sprigs (see note) To serve: lemon wedges and extra-virgin olive oil   Baby gem dressing 2 baby gem lettuces, leaves separated 60 ml (¼ cup) olive oil 1 tsp oyster sauce 1 tsp chardonnay vinegar


  • 01
  • Combine salt and 500ml water in a non-reactive container, stir to dissolve salt, add bonito and refrigerate to brine (1 hour). Discard brine, pat bonito dry with absorbent paper and refrigerate until required.
  • 02
  • Preheat oven to 150C. Meanwhile, freeze pork fat until firm (45 minutes), thinly slice lengthways on a mandolin, place on oven trays lined with baking paper, top with another sheet of baking paper, then weight with another oven tray. Roast until fat turns translucent (7-10 minutes), remove top tray and baking paper and cool.
  • 03
  • For baby gem dressing, blanch lettuce in a saucepan of boiling salted water until bright green (30 seconds), refresh and drain well. Pulse with remaining ingredients in a blender until smooth (be careful not to over-process or the dressing may overheat), adding more oil if necessary to thin to a dressing consistency. Season to taste and set aside.
  • 04
  • Heat a char-grill pan over medium-high heat. Brush bonito with olive oil, add to pan skin-side down and cook, turning once, until golden and just cooked through (2-3 minutes each side). Season to taste.
  • 05
  • Combine purslane and pork fat in a small bowl, then divide among plates. Divide grilled bonito and baby gem dressing among plates, drizzle with olive oil and serve with lemon wedges.
Note You may need to order pork fat in advance from your butcher. Purslane is available from select greengrocers; if it's unavailable, substitute baby sorrel or watercress.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

"I'd love the recipe for Ryan Squires's bonito with baby gem which I enjoyed at Brisbane's Esquire restaurant."
Jordan Calish, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 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 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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