December 2009

Look out for broccolini as a side or stand-alone dish on menus now. No, it’s not a young version of the familiar big-headed green stuff, but a hybrid of broccoli and gai lan. Rambutan steams it and serves it with oyster sauce and mushroom soy.

Asparagus remains plentiful and needs little doing to it. Bistro Lilly understands there’s little that can’t be improved by the addition of some salty pork, so it serves the vegetable with pancetta and a poached egg. Two of the season’s strongest performers, pumpkin and zucchini, are whipped into a risotto with preserved lemon here as well, and served alongside West Australian scampi.

There are still a few good broad beans about, so get in quick to the Republic Hotel where they accompany breast of corn-fed chicken with sautéed mushrooms, bread sauce and tarragon jus.

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