Chefs' Recipes

White anchovy dakos

Australian Gourmet Traveller recipe for white anchovy dakos by David Tsirekas from Xanthi in Sydney.
White anchovy dakos

White anchovy dakos

Ben Dearnley

“I really enjoyed the white anchovy dakos at Xanthi and would love to get the recipe.”

J Artemis, Edgecliff, NSW

To request a recipe, write to Fare Exchange, , 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.

You’ll need to begin this recipe a day ahead.


Pickled fennel
Preserved lemon mayonnaise



1.Place bread in a single layer on a tray in a warm place until it starts to dry out (overnight).
2.Meanwhile, for pickled fennel, combine fennel, vinegar, oil, garlic and dry-roasted spices in a non-reactive container, season to taste and refrigerate overnight for flavours to develop. Just before serving, drain fennel and toss through parsley and coriander.
3.For preserved lemon mayonnaise, whisk yolks, mustard and lemon juice in a bowl until pale (2-3 minutes). Whisking continuously, add oil in a thin steady stream until thick and incorporated then whisk in preserved lemon, season to taste and refrigerate until required.
4.Spread bread with preserved lemon mayonnaise, top with tomato, pickled fennel and anchovies, drizzle with oil, season to taste and serve with lemon wedges.

This recipe is from the January 2013 issue of .


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