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Adam D'Sylva's charred broccolini with white miso hollandaise

Adam D'Sylvas charred broccolini with white miso hollandaise

Preparation time
10 minutes
Cooking time
45 minutes
4 as a side

Adam D'Sylva's recipe for charred broccolini with white miso hollandaise is yet another dish that pairs well with a zesty Mediterranean white wine - try a Pinot G, Vermentino, Arneis or Fiano wine.


2 bunches broccolini

1 tbsp black sesame seeds


White miso hollandaise

3 egg yolks

1 tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp salt

1 tsp white miso paste

1/4 cup unsalted butter

2 sprigs spring onion

1/2 bunch of coriander

Recipe by Adam D'Sylva

Photography by Kristoffer Paulsen


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




Preparation Time
10 minutes
Cooking Time
45 minutes
4 as a side