For this instalment of The Edibles we documented the zucchini flowers at 1889 Enoteca at Woolloongabba.
Passionate about local produce and top-notch wine, Woolloongabba dining institution 1889 Enoteca is a sophisticated stop for a Friday afternoon aperitivo, lazy weekend lunch, or authentic Italian dinner. A first course on both the lunch and dinner menus, the fiori di zucca ripieni di mozzarella e acciughe melds fried zucchini flowers, mozzarella and anchovies. The zucchini flowers are grown in Wilsons Pocket near Gympie, and chef Matt Stubbing sources flowers that have been picked during the day, so the flowers are more open, making them easier to stuff. These come filled with a medley of fior di latte and mozzaerella cheeses from Puglia Cheese (used for their grassy, fresh milk qualities), and anchovies. Puglia Cheese was founded by Paolo Facchini in 1988 when he began making cheese in his garage using his mother’s recipes. The dish is then served with fresh cherry tomatoes and micro basil grown by Donmore Farms in Bowen. Matt focuses on supporting local farmers as much as possible, were it favours both parties, ensuring the restaurant’s produce is much fresher and less damaged from limited travel.