CHEFS' RECIPES
Shaved Brussels sprouts with walnuts, lemon and parmesan

Shaved Brussels sprouts with walnuts, lemon and parmesan

Use baby sprouts as they have a lovely nutty flavour and fresh Australian walnuts for their creamy texture. At the restaurant we use young Italian pecorino such as Caccio di Fossa or Pecorino Siciliano, but you can substitute with parmesan, as we’ve done here. — Danny Russo

Serves 6

Cooking Time Prep time 10 mins



200 gm   baby Brussels sprouts, halved lengthways, thinly sliced
1   lemon, juice only
80 gm   walnuts, crushed
50 gm   crumbled parmesan


1 Combine sprouts in a bowl with lemon juice, tossing to coat evenly. Add walnuts and parmesan. Season to taste. Mix well, stand for 5 minutes for flavours to combine, then serve.


Drink Suggestion A cool-climate chardonnay, or Greco di Tufo from the Campania region.

RECIPE Danny Russo, The Beresford Hotel PHOTOGRAPHY William Meppem STYLING Lynsey Fryers DRINK SUGGESTION Danny Russo

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