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Finalists for Bar of the Year 2018
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Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
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Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Tuna tataki


"I had Izakaya Den's tuna tataki recently at a friend's catered party - I'd love to know the recipe, please."
Hayden Blatch, St Kilda, 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.

You'll need

125 ml (½ cup) mirin 125 ml (½ cup) cooking sake 230 ml light soy sauce 10 gm bonito flakes 60 ml (¼ cup) sesame oil 2 garlic cloves, thinly sliced on a mandolin 600 gm sashimi-grade mid-cut yellowfin tuna To serve: micro-cress (see note)   Wasabi and chilli bean tartare sauce 2 eggs, at room temperature ½ white onion, finely diced 100 gm Kewpie mayonnaise (see note) 1 tsp dried parsley 1 tsp wasabi paste 1 tsp chilli bean paste (toban djan, see note)

Method

  • 01
  • Simmer mirin and sake in a saucepan over high heat until reduced by a third (2-4 minutes). Add soy sauce and bonito flakes, stir to combine and set aside.
  • 02
  • Heat half the sesame oil in a frying pan over medium-high heat, then cook garlic until golden-brown and slightly crisp (3-4 minutes). Transfer garlic to mirin mixture and refrigerate in a non-reactive airtight container for up to 3 days.
  • 03
  • Trim tuna into a rectangle. Heat remaining sesame oil in a frying pan, sear tuna on all sides until just golden (30 seconds to 1 minute), transfer to mirin marinade and refrigerate to marinate (10-15 minutes).
  • 04
  • For wasabi and chilli bean tartare sauce, bring a saucepan of water to the boil, add eggs and cook until soft-boiled (5 minutes). Run under cold water, peel and process in a blender with onion until smooth (1-2 minutes). Add mayonnaise and parsley and process until smooth (1-2 minutes). Halve egg mixture and add wasabi to one half and chilli bean paste to the other, and stir to combine.
  • 05
  • Remove tuna from marinade, slice across the grain to 2cm-3cm thick and arrange on plates. Spoon a small amount of each sauce over tuna slices, scatter with micro-cress and serve.

Note Micro-cress is available from select grocers. Kewpie Japanese mayonnaise and chilli bean paste are available from Asian grocers and some supermarkets.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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