Wednesday June 25, 2025
3 minutes to read
Volker Marecek
Executive Chef
Ingredients
- 300g broccolini (about 2 bunches)
- 1 Tbsp olive oil (15ml)
- Flaky sea salt
- Optional: zest of ½ lemon for finish
Instructions:
- Trim woody ends of broccolini.
- Toss with olive oil and salt.
- Char on a grill pan or roast at 220°C for 10–12 minutes until edges are slightly crisp and stalks tender.
- Finish with lemon zest if using.
Ingredients
Toasted Hazelnuts
- 50g hazelnuts
Instructions:
- Toast hazelnuts in a dry pan or oven (180°C for 8 mins) until golden and skins crack.
- Rub in a tea towel to remove skins if desired. Roughly chop.
Ingredients
Feijoa Vinaigrette
- 2 ripe feijoas (~100g), scooped
- 1 tsp Dijon mustard (5g)
- 1 tsp honey or maple syrup (5ml)
- 1 Tbsp white wine vinegar or apple cider vinegar (15ml)
- 3 Tbsp olive oil (45ml)
- Salt & pepper to taste
Instructions:
- Blend or whisk all ingredients together until emulsified and creamy.
- Taste and adjust sweetness/acidity. Add a splash of water if too thick.
To Assemble
- Plate charred broccolini in a loose pile.
- Drizzle generously with feijoa vinaigrette.
- Sprinkle with chopped toasted hazelnuts.
Optional: Garnish with microgreens or edible petals for service-style flair.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
