Home' Scoop : Scoop 50 Summer 2009 Contents 188 SCOOP SUMMER 2009
Healthy, tasty and simple to pre-
pare, it's little wonder brocco-
lini is a mainstay of traditional
Similar in appearance to
broccoli, but with long, slender stems, broccolini
is now widely available across Perth and is great for
adding a little variety to your summer cooking.
Its unique flavour sits somewhere between the
fresh taste of good old-fashioned broccoli and the
distinct nuttiness of well cooked asparagus.
What's more, it requires little preparation and goes
well with almost any fish, meat or chicken dish.
Chefs Peter Stojkovski and William Marcias from
Villa D'Esté in West Perth share their secrets for get-
ting the most out of this vibrant, versatile vegie.
Do you have a favourite ingredient for the season?
At the moment I've been trying to get broccolini
into some specials because it is very versatile. I like
using greens because they look good on the plate,
and they taste good. Also, broccolini's seasonal, it's
quite fresh at the moment and you can get it in
any store or market, so it's a good thing to use.
What is the best way to cook broccolini?
It's actually very easy to cook. It can be steamed,
sauteed, boiled or blanched. My favourite way is
steamed because it keeps in all the nutrients and
colour without damaging or hurting the vegetable.
So, I think a quick steam and then just adding some
flavour by sauteing it is probably the best way to go.
What should broccolini taste like when it's
I would say that broccolini is very similar to
asparagus. So you'll get that nutty, sweet, robust
taste of the broccolini with a little hint of aspara-
gus flavour that comes along with it.
What are the best conditions for growing
broccolini in WA?
I'm not 100 percent sure whether there would be
one particular climate that's best because we have
farmers who produce it in the north and the south.
It does prefer a little bit of a colder winter rather
than a warmer winter because, when it comes to
harvesting, there wouldn't be the same freshness if
it's too hot. Sometimes when you see broccoli or
broccolini that's sprouting a yellowish flower and
has gone a bit of a yellow colour, it's because the
sun has caught it -- a bit like sunburn.
Do you have a favourite broccolini dish?
I wouldn't be able to choose a favourite dish
because we have different ideas each time we come
to work. You can use it as a main or you could use
it as a little side dish because it's pretty unique. I
wouldn't be able to pick a favourite, but there was
something I did last week, just out of the blue,
that sold quite well and the customers were very
happy with. I just put a couple of things together
-- grilled swordfish fillet, a quick saute of the
broccolini, a touch of garlic and chilli along with
a quick infusion of black truffle at the end. It was
just something that popped into my head and it
worked out very well as a special.
Are there any other flavours that broccolini works
particularly well with?
Ilookatit this way-- as a chef,youjusthave to
experiment. Of course there are some things that
it wouldn't go well with, but there are also a lot of
things that it does go with, like chicken. I think it
would also go perfectly with fish or seafood, and meat
really. You just have to know the right combination
of spices and herbs to bring out that beautiful taste.
What should people look for when buying
Look for a nice green colour and firmness in the
vegetable. As with broccoli or asparagus, it has
to have that firmness so if you were to break it,
it would snap, not bend. It should be nice and
strong, with bright stems. You can just see the
freshness in it when it's got that bright green col-
our. Not that pale, yellowy colour that it has when
text jake millar « images aaron bunch
& WILLIAM MARCIAS
William Marcias, left
and Peter Stojkovski.
Links Archive Scoop 52 Navigation Previous Page Next Page