Hetty Liu McKinnon's Spring Vegetable Feast: A Celebration of Freshness
Vegetables are deeply ingrained in Hetty Liu McKinnon's life, stemming from her childhood surrounded by produce from her father's wholesale job at Sydney's Flemington Markets. Her home overflowed with Asian greens, cauliflowers, aubergines, spring onions, and cabbages, with summer indulgences in apricots and cherries. This bounty ended when her father passed away when she was 15, but her connection to vegetables persists through daily rituals like chopping broccoli or charring cabbage, keeping his memory alive.
Embracing Spring with Bold Flavours
Spring, known as chūn in Cantonese, marks the first season of the Chinese Lunar Year and inspires a sense of renewal in cooking. McKinnon advocates for bright acidity, twists on classics, and innovative uses of pantry staples. This vegetable-focused menu encourages risk-taking in the kitchen to reawaken tastebuds, featuring dishes that balance unfussy preparation with perfect hosting.
Cheesy Asparagus Loaf: A Savoury Delight
This crowd-pleasing loaf incorporates asparagus chunks for texture and moisture, with turmeric adding warmth and olive oil creating a robust, crisp crumb. Sharp cheddar, olives, and chives provide salty bursts, while asparagus offers earthy juiciness. Substitutions like pecorino or gruyere work well. Preparation involves mixing dry and wet ingredients, baking for over an hour, and serving warm or toasted.
Mushroom, Spring Onion, and Chilli Crisp Filo Bake
Inspired by Turkish borek, this tart uses chilli crisp for umami depth and gentle heat, complementing earthy mushrooms like chestnut and shiitake. The filo pastry becomes shattery and buttery, with a drizzle of butter and chilli crisp enhancing each layer. It's baked until golden and served hot, ideal for sharing.
Pickled Celery, Red Onion, and Feta Salad
This bold salad features celery and onions pickled in red-wine vinegar with cumin and sugar, softened yet retaining assertive flavours. Resting for at least four hours or overnight allows flavours to meld. Topped with herbs and crumbled feta, it can be enriched with chickpeas or grains for a heartier option.
Strawberry Matcha Pudding: A No-Cook Dessert
A fusion of tiramisu and strawberry matcha latte, this pudding uses matcha-soaked savoiardi biscuits and layers of strawberry syrup for tart, fragrant notes. Sour cream and mascarpone create a creamy base, with fresh or frozen strawberries adaptable to season. Chilled overnight, it's a refreshing, prep-ahead dessert perfect for warmer months.
McKinnon's approach liberates cooks from the kitchen, allowing them to enjoy their own gatherings. Her book, Linger, offers further inspiration for vegetable-centric cooking, embracing the radical spirit of spring.
