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Our Recipes

Char-grilled Broccolini, Asparagus and Sweet Potato

Serves: 6

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 650gm sweet potato, peeled, cut into rounds
  • 2 bunches broccolini, halved
  • 2 bunches asparagus, trimmed, halved
  • 1 ½ tbsp olive oil
  • 2 cloves garlic, crushed
  • 1/2 tsp dried chilli flakes
  • 1 eschallot, finely chopped
  • 1/3 cup creme fraiche
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup hazelnuts, chopped, toasted
  • 1/4 cup dill sprigs


  1. Preheat a large char-grill pan or barbecue over medium-high heat. Place sweet potato, brocollini and asparagus in a large bowl. Add oil, garlic and chilli flakes, season and toss to coat. Cook vegetables for 4 to 5 minutes each side, in batches if necessary, or until charred and tender. Set aside.
  2. To make the dressing, combine the eschallot, crème fraiche, vinegar, mustard and 1 tbsp water in a screwtop jar. Season and shake well to combine, adding a little more water if necessary.
  3. Arrange vegetables on a platter, drizzle with dressing and sprinkle with hazelnuts and dill, to serve.
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Our Recipes
Our Recipes