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.

Mackerel with pickled cucumber, horseradish and herbs

You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 1 tsp Sherry vinegar 1 tsp light soy sauce 4 mackerel fillets (140gm each), pin-boned 20 gm horseradish, finely grated 1 tbsp each dill, chervil, tarragon, chives, micro-coriander and rocket cress   Pickled cucumber 200 ml apple juice 1 cup (loosely packed) flat-leaf parsley leaves 25 ml white wine vinegar 1 tsp nori powder (see note) 2 Lebanese cucumbers, thinly sliced on a mandolin


  • 01
  • For pickled cucumber, combine ingredients (except cucumber) in a blender with 250ml water and ½ tsp sea salt flakes and blend to combine, then strain through a fine sieve into a non-reactive bowl, add cucumber and stand at room temperature to pickle (3-3½ hours). Drain and reserve cucumbers and pickling liquid separately.
  • 02
  • Preheat a woodfired or charcoal barbecue (or a char-grill pan) to high heat. Mix oil, Sherry vinegar and soy sauce in a bowl and set aside. Drizzle mackerel with extra oil, season both sides with salt to taste, then cook skin-side down until skin is well grilled and crisp (3-4 minutes). Turn and cook until almost cooked through (1-2 minutes; do not overcook).
  • 03
  • Arrange cucumbers and fish on plates, drizzle with a little pickling liquid, scatter with horseradish and herbs and serve warm.
Note Nori powder is available from Japanese grocers. If it’s unavailable, fold half a sheet of nori into a small rectangle and chop very finely.

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

“Mackerel is such a wonderful fish and also one of the most under-used,” says Graham. At The Harwood Arms, he cooks it over a charcoal flame. “Grilling it in this fashion is my favourite way of preparing mackerel.”

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

Drink Suggestion

Slightly off-dry riesling.

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.