At Sydney restaurant Civico 47, hatted chef Matteo Zamboni is serving up a new-season drop that’s sure to take the sting out of missing Euro Summer.
Thank you for reading this post, don't forget to subscribe!Highlights of the Autumn lineup include mushroom pastry with pickled walnut and ricotta salata; eggplant terrine with passion fruit, miso and quinoa; dry-aged duck dressed with witlof, mandarin and mizuna; and mafalde pasta with prawn bok choy and lemon. But it’s the under-the-radar plates – like these zucchini flowers – that quietly steal the show.
Think delicate blooms loaded with sweet, silky onions and punchy black olives, finished with a smooth goat cheese sauce that hits the perfect creamy-fresh balance. It’s light, a little luxe, and built to flex. Equally at home as a starter or a standout side they channel your inner Amalfi Coast (in the heart of Paddington)
INGREDIENTS
- 12–16 female zucchini flowers (with baby zucchini attached)
- 2 large brown onions
- 50 g black olives, pitted and chopped
- Extra virgin olive oil (EVOO)
- Salt and pepper, to taste
- A splash of apple cider vinegar
- A dash of soy sauce
- 200 g fresh goat cheese
- Up to 100 ml milk
- A squeeze of lemon juice
- Toasted sunflower seeds, for garnish
INSTRUCTIONS
1. Prepare the Onions:
Slice the onions into a fine julienne. Cook gently in a pan with EVOO over medium-low heat
until soft—avoid browning or overcooking to prevent caramelisation or mushiness. Once
tender, season with salt, pepper, a little soy sauce, and a splash of apple cider vinegar. Stir in
the chopped olives and let cool.
2. Make the Goat Cheese Sauce:
In a bowl, mix the goat cheese with some of the milk (adjust up to 100 ml depending on the
consistency you want). Add a drizzle of olive oil and a squeeze of lemon juice. Season with
salt and pepper. The sauce should be smooth and pourable.
3. Fill the Zucchini Flowers:
Carefully open each flower and fill about 70% with the onion and olive mixture – do not
overfill as they may burst during cooking.
4. Bake:
Arrange the filled zucchini flowers on a baking tray. Drizzle with a touch of EVOO, season
lightly with salt and pepper, and bake in a preheated oven at 180°C for 7–8 minutes.
5. To Serve:
Plate the zucchini flowers, spoon over the goat cheese sauce, and finish with a sprinkle of
toasted sunflower seeds.
