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The festive season is a time full of parties, and whether you’re hosting a party with canapes or a sit-down three course meal, you’ll need some stunning appetisers. If you’re stuck for a recipe, you’re in luck. As the holidays are also a time for giving, we are sharing with you a series of recipes from our renowned restaurant partners. This one comes from Navarre Top, Head Chef at Beaufort Local in Western Australia. Impress your guests when you serve up these Zucchini Flowers with Chevre, Frisee and Grains.
Flowers
10 zucchini flowers, stamens removed
200 grams goats curd
3 good pinches of sea salt
1 good pinch of freshly ground black pepper
Tbsp milk
Tempura batter
300 grams plain flour
200 grams cornflour
20 grams baking powder
soda water
Salad and dressing
Washed frisee
Sunflower seeds, toasted
Pepitas, toasted
Shaved fennel
50mls lemon juice
50mls lime juice
50mls orange juice
200ml extra virgin olive oil
Flowers
Combine ingredients, whisk until smooth.
Pipe into flowers by opening leaves gently and leaving enough room at the top to twist shut.
Refrigerate to firm for at least half an hour.
Tempura Batter
Combine dry ingredients and slowly add the soda water whisking until a ‘smoothie’ type consistency is reached.
Salad
Combine juice and oil, whisk to combine, season to taste.
To serve
When ready to serve, combine seeds, lettuce and fennel, dress with citrus dressing.
Dip the flowers into the batter and deep fry until golden.
Place on top of the dressed salad and serve.