A food fad often takes a new look at an old vegetable, so it’s intriguing to know what is currently on trend in restaurants. The last 6 months has seen one particular vegetable, disliked by many and often only served as a side dish to a roast, making an appearance on several restaurant menus. Chefs are certainly creating new ways of using Brussel Sprouts as their centre-piece.
Momofuku, Porteno and Berta have certainly kicked off this trend in Sydney and are running with a variety of headlining dishes. Recently a girl’s night out at Berta, saw Shredded Brussel Sprouts on the menu which sparked debate between us. As we all espouse our foodie status, we jumped at the chance of trying an old vegetable in a new way.
The taste and texture of the Shredded Brussel Sprouts created by Chef O Tama Carey was simply to die for. Each forkful danced in our mouths. We voted unanimously, this was the stand out dish of the night.
We begged for the recipe which the restaurant coyly shared the key ingredients. But it was enough to start the creative guesswork!
I actually love the taste of Brussel Sprouts however, the inn-keeper at my house can’t think of eating anything worse. This was one dish I was adamant I would recreate at home and most importantly reverse his thoughts on the humble Brussel Sprout.
Post Note: The inn-keeper loved the Brussel Sprout dish and even asked for seconds.