February 2009

Zucchini are peaking at the moment and there are still plenty of flowers around, too. Grappa in Leichhardt is filling the flowers with bocconcini and anchovy before frying them as an entree and they show up again in the crab spaghettini with chicory and cherry tomatoes. Nu’s is wrapping thin slices of zucchini around prawn mousse before deep-frying these little bundles and serving them with what they call “Japanese aioli” and tomato relis

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