February 2010

The markets are flooded with zucchini this month and they’re really cheap. They can be bland little buggers if not prepared properly, but even kids will eat them grated and turned into zucchini fritters. There’s a good, petit version at Mission Restaurant and Bar (3 Little Queen St, Chippendale, Ph 9318 0815) where they’re served with minted yoghurt.

Pumpkins are peaking, too, and, in a dish that hints at autumn just weeks away, Alio is making ravioli of roasted pumpkin with sage butter and chestnuts. Lucio’s is slipping butternut into caponata, that most summery of Mediterannean dishes, and serving it alongside veal medallions and red wine sauce.

Red capsicums are plentiful and cheap and work nicely with a yabby salad at The Boathouse with gazpacho and capers. Ratatouille featuring red capsicum, zucchini and eggplant is served with Deus ex Machina’s pan-roasted barramundi with steamed mussels.

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