About a month ago, I had the most amazing stuffed zucchini flowers at Onde in Darlinghurst and have been wanting to try them myself since. Now, mine were hardly as divine as those ones but they were still very delicious.

The next step is now to go and ask them for the recipe! Which I will, because I will most definitely be going back there again for dinner; it was the best food I have eaten in Sydney since I have been here and I highly, highly recommend it.


I bought these beautiful zucchini flowers from Kings Cross Markets on Saturday morning and was quite excited about cooking them that night.

Anyway, I can't really include my own recipe in this post because it was such a rush to put this dinner together in the correct timing in my shoebox kitchen...and now a few days later I've forgotten anyway.

Basically though, use any stuffed zucchini flower recipe and serve on a pumpkin rissoni with asparagus stems. I shy away from totally frying things, mainly cause I can't bring myself to eat it after watching it cook in buckets of oil...so I settled for just filling the base with a thin layer of oil.


You can adjust this meal in a number of ways really, try different vegetables. The rissoni is perfect though because of it nice and light.