Edible Flowers in Adding Flavour in Australian Restaurants

The culinary use of flowers dates back thousands of years with Roman, Chinese, Greek and Middle Eastern cultures all adding flowers as a way to flavour dishes. They were largely popular during Queen Victoria's reign but then disappeared from tables for a long time. These days they're back, and chefs such as Matt Moran can't get enough.

The food served up in restaurants is looking more and more like works of art that are visually captivating. Delicate flowers may add charm to a dish, but they do more than just that – they add a subtle flavour that is hard to replicate. While Matt Moran's leg of lamb is beautiful with hints of olive and tomato, the chef has taken it to the next level with the clever use of lavender.

According to the Herald Sun, chefs wanting to avoid the strong pungent taste often associated with a fully grown chive or garlic bulb will often use the flowers instead. The flavour is much more subtle, plus it provides extra beauty on the plate.

Zucchini flowers are another popular choice, often being stuffed, fried or sauteed and added to dishes such as pasta and risotto.

Violets look beautiful and compliment sweet desserts and cupcakes perfectly.

The following two tabs change content below.

• Bio
• Latest Posts

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.

Latest posts by Mireille Kilgour (see all)

• Fine Dining in Brisbane: 7 Restaurants to Try - June 18, 2018
• A Guide To Fine Dining In Melbourne - June 18, 2018
• The Ins and Outs of Eating at a Fine Dining Restaurant - June 18, 2018