Flame Charred Broccolini with Caramelised Spring Onions

Posted by James Bennett on

A Vegetarian Feast in the Macadamia Orchard

We believe in knowing where your food comes from. And who it comes from. So we paid a visit to Serendip, the largest organic macadamia farm in Australia, to cook them a charred broccolini lunch among the maca trees. We wanted to know what goes on in the minds and hearts of the people who dedicate themselves to growing fantastic food that doesn’t cost the earth.

We cooked this Broccolini over Macadamia wood prunings, in the dappled shade of the orchard on a sunny winter’s day.

This dish is a celebration of luscious green veggies. It’s a real hero dish, and a vegan meal that will have diehard carnivores asking for another helping of the green stuff.

You can easily cook this at home, just make sure the stove is hot enough to get a good char on the Broccolini.

If cooking over an open flame, you’ll get an intoxicating smokey aroma, and some of that traditional magic that comes from cooking over a fire.

We paired this with a few other dishes to make a lunchtime feast, but it makes an excellent simple dinner over brown rice, with some healthy nuts sprinkled on top for extra protein and crunch. You could even spice it up with some Korean BBQ Munchies to take it to the next level.

Enjoy this simple delight!

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