INGREDIENTS
400g broccoli, broken
into small fleurettes
200ml sunflower oil for frying
3 long red chillies,
sliced into thin rounds
3 cloves garlic, finely sliced
Dressing
1 lemon, using the
juice and finely grated zest
100ml garlic oil
20ml (1 tablespoon)
Yuzu juice
60ml olive oil
Murray River Sea Salt
to taste
METHOD
- Place the broccoli on a perforated steam tray and Steam
at 100°C for 3 minutes. Cool quickly by placing in a bowl
of iced water for 1 minute, or until cool. - Heat oil over medium heat, Induction setting 6, to 170°C.
- Deep-fry the garlic slices for 2-3 minutes or until golden and
crisp. Drain on paper towel. - Deep-fry chilli slices until deep red colour and crispy. Drain
on paper towel. - Whisk all dressing ingredients together and season well
with salt. - Combine the broccoli with chilli, garlic and dressing.
Toss well and serve immediately.
Hints and tips
- Yuzu is a Japanese citrus fruit, Yuzu juice can be purchased
from Japanese grocers. - A mixture of lemon and lime juice may be used as a substitute
for Yuzu juice if desired.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
