For the pickled zucchini flowers – mix the pickling ingredients together in a bowl until the salt and sugar have dissolved. Submerge the zucchini flowers in the mixture and refrigerate for 30 minutes.
For the cheese custard – in a saucepan over a medium heat, combine the water, milk and cheeses and mix until melted. Whisk in the eggs and bring the temperature to 84°C, stirring continuously. Set aside in the refrigerator until cool. Blend in a food processor until smooth, season to taste and set aside.
Meanwhile, preheat an oven to 140°C. Tear the brioche into 1cm pieces onto a lined baking tray and roast for 25 minutes, or until golden brown and crisp. Place the ingredients for the tomato dressing in a bowl and whisk until well combined.
For the beef – mix the beef with the pickled onions and enough tomato dressing to coat the meat. Season to taste.
To serve – in the middle of a bowl, arrange the meat in a circular shape. Add the zucchini flowers and croutons, and finish with several small dollops of cheese custard. Garnish with mustard cress and sesame seeds.
2 brioche rolls, for croutons
320g beef eye fillet , finely diced
16 cocktail onions, finely diced
salt & pepper
mustard cress or parsley, to serve
sesame seeds, to serve
50g parmesan, grated
100g cheddar cheese, grated
4 eggs, lightly beaten
pickled zucchini flowers
2 cups white wine vinegar
4 tbsp sugar
2 tbsp salt
1 cup water
16 zucchini flowers, stems removed
50ml tomato sauce
30ml olive oil
20ml lemon juice