This recipe comes to us from the kitchen of Bryce Edwards, Head Chef, Transformer.
Bryce was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.
- 2 large heads of broccoli
- ¼ of a preserved lemon zest & juice
- ½ a lemon
- 30 ml sunflower seed oil
- 30 ml olive oil
- medium size piece of ginger, julienned and fried
- tsp Aleppo pepper
- tbsp parmesan cheese
- 1 tbsp capers
- sprigs of thyme
Trim the broccoli with a very sharp knife taking all the top green parts off. Cut the stem in half length ways and reserve for later use. Blanch broccoli for 2-3 minutes in boiling water, strain and transfer to blender. Blend on high speed adding a little water as needed. Add preserved lemon, oils and cheese.
Taste for seasoning and set aside.
For the broccoli stem, gently steam stems for around 5-8 minutes depending
To smoke the broccoli, place woodchips in a metal tray with a wire rack on top. Place broccoli on wire rack and foil the tray. Place tray on burner until the wood chips start to smoke. Turn off heat and leave for two minutes. Remove broccoli. Coat with olive oil, thyme, salt and pepper. Char grill broccoli hearts. Serve on top of broccoli puree. Garnish with fried ginger, capers, Aleppo pepper and some more cheese.
Head Chef, Transformer
Bryce started his career some 20 years ago in Melbourne. Since then he has travelled extensively to work in countries such as France, England and Canada. His focus on fresh, seasonal plant based cuisine has come from time spent in the markets of southern France and Italy. Currently he is Head Chef at the popular vegetarian/vegan restaurant Transformer, in a converted warehouse in Fitzroy.
03 9419 2022
99 Rose Street, Fitzroy.