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Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing
Stolen on: February 15, 2006
Magill Estate Restaurant
Here's something special and unique that we bet you've never tried at home! This recipe for Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing has been "stolen" from Chef Jerome Tremoulet's menu at Magill Estate Restaurant in Magill, South Australia where not only is the wine divine, but the food is too! Zucchini flowers are the golden blossoms at the end of a baby zucchini. When buying them, make sure they are firm and fresh and just slightly open. And be sure to buy them on the same day you plan on using them because they won't keep well.
About the chef: Jerome Tremoulet joined Penfolds Magill Estate Restaurant in 2005 as an Executive Chef. With his understanding and passion for fine food and great wines, combined with his infectious enthusiasm, Tremoulet brings a fresh new flavor to South Australia's most famous fine dining winery restaurant, nestled in the heart of its winemaking region.
Having trained at a classical French school, Tremoulet developed and honed his extensive skill through over 20 years of experience in some of the great kitchens throughout France, Switzerland, England, America and Australia. He spent two years at Saint Clair Le Traiteur, one of the most prestigious catering companies in Paris. Tremoulet joined Penfolds Magill Estate Restaurant from The Four Seasons Hotel in Newport Beach where he was Executive Sous Chef.
Penfold's Magill Estate Restaurant
His style combines classic French flavors, with modern Australian ingredients. While being a creative chef, Tremoulet maintains a deep respect for technique, a delicate touch and a passion for fresh locally sourced and seasonal ingredients – all of which combine to produce exceptional results especially for a restaurant serving contemporary cuisine with a classical influence. Of course, Tremoulet works closely with the Penfolds winemaking team to ensure that the resulting food and wine pairings at Penfolds Magill Estate Restaurant not only work perfectly but are interesting, and often even surprising.
French-born, Tremoulet is 37 years old and will soon celebrate his tenth anniversary as an Australian citizen.
Magill Estate Restaurant 78 Penfold Road Magill, South Australia 5072 Australia 08-8301-5551 www.penfolds.com.au
For more information on dining in South Australia, contact the South Australian Tourism Commission at 1-888-768-8428 or visit www.southoz.com.
Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing
Magill Estate Restaurant
Zucchini Flower is served at Magill Estate Restaurant for AUS $32 or US $23.75 as an appetizer for two.
Ingredients 1 3/4 cups of spinach 2 zucchinis, sliced 8 Basil leaves 1 soup spoon Parmesan, grated 6 pieces of Zucchini flower 1 large tomato 5 Tbsp of olive oil 1 bunch of chives 4 tsp of apple balsamic vinegar
Steal This Recipe® step-by-step Instructions 1. Sauté spinach and sliced zucchini in olive oil 2. Add basil 3. When cooked, place in a blender and blend 4. Add grated parmesan 5. Stuff zucchini flower with the mixture 6. Steam for 6 minutes 7. Blanch and peel tomato, take the seeds out, and dice 8. Mix the tomato with olive oil and chives 9. Place zucchini flower on a plate and pour the tomato-olive oil mixture and the balsamic vinegar around the flower
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