I’ve wanted to make stuffed zucchini flowers since the first time I tasted them at an Italian restaurant in Leichhardt many, many years ago. They used to be so hard to come by at the shops and then every time they were around I wasn’t sure what else I needed to make them. Well, I could have used just the flowers without any stuffing, but in my books that would be like eating empty cannoli.
While Dean and I were in Orange for the Australian Cider Awards we decided to discover more of what was on offer during our brief stay. We soon realised only ever having driven through Orange on our way to Dubbo some years earlier was a mistake. Orange has taken to the ‘local eating’ in a big way. There are several businesses that take to promoting the region’s produce in clever and creative ways. There are wineries, cideries, trufferies, orchards and paddocks bursting with ingredients to sample.
Aaah the artichoke. An intriguing vegetable that often gets overlooked mostly out of timidity. Well, in my case anyway. The layers of intimidation began many, many years ago when I was confused about exactly what an artichoke was. Determining that artichoke referred to the globe artichoke – a member of the thistle family from which the flower head is eaten – and not Jerusalem artichoke – a vegetable from which the root is eaten – meant I could actually buy some to cook and eat. Big hurdle, that was.