Adam D'Sylvas charred broccolini with white miso hollandaise

Method

1. For the miso hollandaise: Place a pot on heat with a little water to create a bainmarie. Combine the egg yolks, lemon juice, dijon mustard, salt, and miso paste in a mixing bowl and whisk until well combined. Then in a a medium saucepan over medium heat, melt the butter. Place the egg yolk mixture on your bain-marie and continue whisking briskly, slowly add the melted butter until emulsified, and remove from heat. Then, mix through spring onions and coriander. Set aside.

2. Place a pot of salted water on the stove and bring to the boil. Blanch the broccolini for 1–2 minutes, then pan-fry or grill broccolini until charred.

3. Place broccolini on plate and pour over miso hollandaise. Sprinkle over with black sesame seeds to serve.

Wine Match

Pinot G

Vermentino

Arneis

Fiano