Summer Love at MoVida

Summer is here. A classic Melbourne summer. Vivaldi weather. Four seasons in one day. Evidence of a change in season has been the flush of zucchini flowers. Chef Scott Stevenson has been getting some great little zucchini flowers and filling the petals with a farce of scallop mousse and scallop pieces, dipping this in a super light batter, deep frying and serving with a rich crustacean aioli. A super delicious dish with an ice cold Manzanilla. For something more substantial try succulent morsels of Flinders Island lamb shoulder served with a thick and delicious white sauce made from a puree of onions cooked with fino sherry. Scott has also turned out a lick smackingly tasty dish of calamari, smoky chorizo and creamy white beans which is his version of the Spanish classic mar y montana which can be Australianised as surf ‘n’ turf.

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