The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew.

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Serves 4


400g filleted bonito fillets
1 avocado
Extra virgin olive oil

For the Bread crisps

1 day old bread
Extra virgin olive oil

For the Ponzu

25ml of soy sauce
50ml of rice vinegar
25g muscovado sugar
10ml of lemon juice
1 white onion, finely diced
1/4 tsp garlic purée
40ml of grapeseed oil


Pre heat oven to 180c. Begin by preparing the ponzu sauce. Mix together the soy sauce, rice vinegar & lemon juice. Add the finely diced onion & the garlic puree stirring until well combined. Slowly whisk in the grapeseed oil & refrigerate until required.

For the bread crisps, thinly slice the day old bread. Lay on a baking tray drizzled with olive oil & bake for 4-5 minutes or until nicely golden. Turn the bread crisps round & bake for a further 2 mins

Cut the filleted & skinned bonito as well as the avocado into small dice. To the dice add 4 tablespoons of the onion ponzu sauce, a few dashes of ta
basco (or as many you desire), parsley, 2 tablespoons of extra virgin olive oil, salt & pepper to taste. Mix well until combined

Lightly press the bonito mix in cylindrical mould onto the plate & top it with a thin layer of tobiko caviar. Drizzle over a little of the leftover ponzu sauce & garnish with the bread crisps

More recipes from issue 7