WIN: Flavours Of Sydney, with Kobe Jones’ Fave Recipe

Flavours of Sydney is a stunning, full-colour, 480-page tome from Smudge Publishers that melds the coffee table book and the cookbook to create a beautiful celebration of Sydney’s favourite restaurants and bars with their signature recipes.

King Street Wharf has two inclusions in the book’s first edition – The Malaya and Kobe Jones, who both beat out ARIA Sydney, Rockpool and Sepia to be featured as two of the best restaurants in Sydney.

With spring truly sprung, there’s nothing nicer than fresh seafood and a leisurely read of a beautiful book, so what better way to celebrate than to share Kobe Jones’ famous Panko Scallop recipe, and give you the chance to win your own copy.

To be in the running to win, just head over to our Facebook post, tag your best foodie friend, and tell us your favourite springtime dish.

Kobe Jones’ Panko Scallop Recipe

The ingredients list may make this seem daunting, but this dish is a breeze to make and a joy to devour. Plus, the sauces and salsa are versatile, so you can use them in any number of other dishes.


3x 25g scallops
10ml tempura batter
20g panko breadcrumbs
15g tomato salsa
5ml honey wasabi sauce
3g baby herbs

Tomato salsa:

100g green capsicum
250g tomato
200g onion
1 lime
10g salt
30g coriander
50ml tomato sauce
20g fresh garlic
10ml tabasco
10g white pepper

Finely dice the capsicum, tomato, onion, fresh garlic, and coriander. Add all ingredients to a large mixing bowl, stir well and store in the refrigerator for at least 30 minutes.

Tempura batter:

1kg tempura flower
1 egg yolk
1.1L water

Add all ingredients to a large bowl and whisk.

Motoyaki sauce:

10 egg yolks
150g saikyo miso
1L grapeseed oil
100ml light soy sauce
100ml mirin

Add egg yolks, saikyo mayo, grapeseed oil, light soy sauce and mirin to a large bowl and whisk.

Honey wasabi sauce:

100g Motoyaki sauce
60g wasabi
80g honey
150ml cream

Add Motoyaki sauce, wasabi, honey and cream to a large bowl and whisk.


Put scallops into the tempura batter, and then dip it into the Japanese panko crumbs. Deep fry it for 1 minute at 165C. Cut in half then place back in the scallop shell. Put honey on wasabi sauce and KJ tomato salsa. Finish with micro herbs on top.

And the final step: devour.

Of course, if you want prefer to have delicious meals brought to you instead, you can visit Kobe Jones for this and so many more delectable dishes, open every day of the week.

Kobe Jones
29 Lime Street, Sydney
Monday to Friday – 12pm to 3pm
Monday to Sunday – 6pm to Late
(02) 9299 5290