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.
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.