Scotch Fillet with Field Mushroom, Cathedral Broccoli, and Jerusalem Artichoke with Bernaise Sauce

Meat and three veg – one being Dennis Hopper.

The vegetable you see is a cathedral broccoli which, frankly, scares the hell out of me – it’s the chameleon eye, a martian bosom, and the fractal shapes are too close to comfort to a couple of particularly nasty lysergic adventures of years past. Had not David at BARISTA set the tone, I may have missed the inspiration. It joins three regulars and a first attempt at bernaise sauce.

Cathedral Broccoli

Sliced carefully into horizontal thirds so I could cook it without boiling or roasting. Cooked on a stove-top grill with a little olive oil. When the grill marks were dark it went into the oven to slowly keep cooking.

Jerusalem Artichoke

Better than potatoes – only a little difficult to peel due to their knobbliness and you should peel them in water with the juice of half a lemon in it as it discolours quickly. Sliced into 5mm sliced and cooked the same way as the broccoli.

Field Mushroom

Two, stem removed and done very simply, just a sprinkle of pepper and salt and then cooked on the stovetop grill until soft and the put into the oven with the others.

Scotch Steak

Done until the red of the juices weeping out started to change to clear.

Bernaise Sauce

2/3 cup of white vinegar, small handful of tarragon, the whites of two chopped spring onions, salt and pepper

Heat these over a medium flame until it reduces to a few tablespoons of liquid -finely strain, pressing out the liquids and toss out the solids

4 egg yolks, 4 tablespoons of water

This part I enjoyed. Just put them in a saucepan and whisk them for under a minute and then put the saucepan over a medium heat. I kept whisking waiting for the precise moment for the sauce to “lose volume”. Three minutes and I thought I’d missed it and then suddenly it goes from frothy to creamy. Magical. Quickly off the heat, stir a bit longer and then add the reduced vinegar to taste.


Very happy. Jerusalem artichokes have a gorgeous chewy texture – like bean paste. The bernaise sauce worked and the cathedral broccoli was no monster after all – a grillable green.

Synchronic Update What is it with these Melbournians – scaring the b’jezus out of me again.

Further Update Just…whimper…furgin…sob…stobbit. Don’t click on photos


  1. Lord Sedgwick’s avatar

    Looks a bit pedestrian!!

    Last night we dined on a dish I knocked up myself (NOT in the biblical sense).

    “Ours Lumet avec Truffaut et Fine Herbes”: (Dulcified comfrey bear. Served on a burning bed of riz mucilage with a side-saddle of corvettes au bidet, pureed abseil, raison date, papillon en croute, agedashi d’eau fou and poems frit.)

    Followed by Millefiore with Carême Renversé and Coup d’Oeil Eschertorte for dessert.

    Simple but elegant, so stick that in your cathedral broccoli and smoke it!.

  2. Andy’s avatar

    Havn’t seen Cathedral Broccoli before, wonder if I can get it in Adelaide. In the 1970’s I worked as a cook in Adelaide and one of my jobs was to make a large amount of Bernaise sauce, everyday as it doesn’t keep. Very nice with asparagus.
    P.S Tripe Soup was going to be a food blog but it didn’t turn out that way. I got the name from a trip to Turkey where tripe soup is a popular dish among the locals, Turkish men believe its a good hangover cure.

  3. Anthony’s avatar

    Your Lordship
    If the butterfly was wrapped in its own wings then I’m hanging up my ladle out of sheer inadequacy.
    Ha! I’ve never thought about my dishes in a biblical way but I’ve a couple of nicely shaped ceramic numbers from Japan that, were I a single man…

    Your Andy
    City of Churches! They should be the state vege.
    I was happy to read that you made fresh bernaise every day, I wonder if most places do? My hand was near falling of after whisking – you must have had an arm like Hercules.
    Tripe soup must be a sharia hangover cure – did you try it?

  4. Anonymous’s avatar

    It’s david t. actually..

    I love jerusalem artichokes. Yummy yummy. The only problem is the farty farty – muchos worse than beans.

    Asparagus and artichokes together could paralyse the septic.

    I am sure you can get cathedral broccoli in Adelaide. It looks rather like those cute hybrids of broccoli and cauliflower that have more body and consistency across the head from stem to floweret than yer broccoli.

    Tripe soup is a cool blog anyway. Though you could take up the food. I am not the only cooking voyeur in the blogosphere..

  5. Anthony’s avatar

    David T.
    Jerusalem Fartyjokes – flatulants? I’m giving a bit much about myself away by saying they probably didn’t make a noticeable difference for me.

    Tripe Soup – not only is it not about soup, it’s not tripe either. Are there no TIA standards?

    Speaking of food in varied contexts, I enjoyed the Kim Jong Il’s Pizza maker series, thanks for the heads up. Steve Gilliard is a blogger who goes very hard politically and then mangages to write minor theses on BBQ’s.

  6. Andy’s avatar

    No I didn’t have tripe soup in Turkey,something I regret. Although I did have red lentil soup a number of times, another favourite Turkish soup. The food in Turkey is fantastic, especially if you go to the little eateries that the locals go to. You always get a huge amount of fresh bread (and often a large bowl of fresh chilis) and and at some places they bake a flat bread for your meal. Their Tomatoes are stunning.
    Turkeys a bit of a foody’s paradise because even in a small town there’s usually a couple of eateries around the corner where you can get a half decent meal. Also even in the large cities you get these village style travelling markets that set up in different suburbs on different days. These markets sell a lot of basic foodstuffs, fresh vegetables, pulses, rice, tea, spices etc plus kitchenware and other household goods.
    I no longer work in the cateering industry but I should imagine that Bernaise Sauce became unfashionable, along with other traditional rich sauces, in the 1980’s and 90’s, but in recent years there seems to a return to classic foods.

  7. Anonymous’s avatar

    Yo Andy, tripe soup with pigs trotters is a hangover cure in Greece. Shops specialise in it, some only opening in the wee hours of the night when the locals are staggering home from their taverna. We used to eat it when we crossed the border into Greece driving London-Athens. Yugoslav food was no picnic and while smelling and lookng disgusting the Greek tripe soup was tasty and had this knack of settling our upset stomachs after such a long road trip. So, culinary etymologists, did the Turks pinch it from the Greeks, or the Greeks from the Turks?

  8. Anthony’s avatar

    It’d be nice if it were the Cypriots.

  9. Red_Head_Riot’s avatar

    Your broccoli – i’ve grown something like that from seeds at or Edenseeds, but I think it was called romanesco broccoli. Very cool, grew purple broccoli and red brussel sprouts too…makes getting the kids to eat their vegies much easier.

Comments are now closed.