Date: Tuesday 5th April 2016
Are these zucchini flowers worth crossing the border for? Head Chef Michael Giarusso (ex Fenix) thinks so. He celebrates the best produce from the Murray region that’s three hours from Melbourne and gets his flowers personally delivered by the farmer (Andrew Crossman from Crossies ‘Cados). Michael then fills the delicate blooms with Persian fetta, lightly fries them and teams them with a vibrant romesco sauce ($6 each).