Georgia Lahiff’s cooking is grounded in seasonality, simplicity, and a deep appreciation for good produce. Having worked in kitchens across London, Sydney, France, and Italy; including time at Spring with Skye Gyngell and Fred’s with Danielle Alvarez, her approach is intuitive and thoughtful. Now, she spends her time cooking in artist residencies and collaborative kitchens, creating meals that nourish both body and conversation. For LM journal, Georgia shares a seasonal recipe that speaks to her philosophy: uncomplicated, generous, and made to be shared.
STUFFED ZUCCHINI FLOWERS WITH RICE, LEMON AND MINT
This recipe is delicious eaten as is or also works well as a side to steamed or roasted fish.
SERVES 4
INGREDIENTS
12 zucchini flowers
4 spring onions - thinly sliced
2 cloves garlic - diced
1 pinch dried chilli
200g short grain rice - ideally Arborio or Carnaroli
200ml white wine + 50ml white wine for braising
300ml water / chicken or vegetable stock + 150ml water / chicken or vegetable stock for braising
2 lemons - zested and juiced
1 bunch parsley - finely chopped
1 bunch mint -finely chopped
1 bunch fennel tops or dill - finely chopped
Olive oil
method
Preheat your oven to 190c degrees.
In a wide based frypan add a good glug of olive oil and saute the onion on a low heat for 10 minutes or until soft and sweet.
Add the garlic and dried chilli and continue to cook for another 5 minutes.
Add rice and allow the rice to toast lightly then add 200 ml white wine and allow the alcohol to cook off.
Add 300 ml of water or stock and cook rice until the liquid has absorbed, around 10 min. The rice will be very al dente, don't worry it will cook further in the oven.
Remove rice from the heat, stir through the zest and juice of the lemons and add the chopped herbs.
Once the rice has slightly cooled, take your flowers and remove the stamen (the little yellow part inside the flower), stuff each flower with the rice mix and twist the tops to close.
Place the flowers in an oven tray big enough to fit all.
Add 150 ml water or stock, 50 ml white wine, a good glug of olive oil and a pinch of salt.
Bake uncovered for 25 minutes, or until flowers are golden and some of the liquid has reduced.
Serve the flowers at room temperature with their cooking liquid.
Photographer: Stefania Zanetti
A SEASONAL RECIPE WITH GEORGIA LAHIFF
Georgia Lahiff’s cooking is grounded in seasonality, simplicity, and a deep appreciation for good produce. Having worked in kitchens across London, Sydney, France, and Italy; including time at Spring with Skye Gyngell and Fred’s with Danielle Alvarez, her approach is intuitive and thoughtful. Now, she spends her time cooking in artist residencies and collaborative kitchens, creating meals that nourish both body and conversation. For LM journal, Georgia shares a seasonal recipe that speaks to her philosophy: uncomplicated, generous, and made to be shared.
STUFFED ZUCCHINI FLOWERS WITH RICE, LEMON AND MINT
This recipe is delicious eaten as is or also works well as a side to steamed or roasted fish.
SERVES 4
INGREDIENTS
12 zucchini flowers
4 spring onions - thinly sliced
2 cloves garlic - diced
1 pinch dried chilli
200g short grain rice - ideally Arborio or Carnaroli
200ml white wine + 50ml white wine for braising
300ml water / chicken or vegetable stock + 150ml water / chicken or vegetable stock for braising
2 lemons - zested and juiced
1 bunch parsley - finely chopped
1 bunch mint -finely chopped
1 bunch fennel tops or dill - finely chopped
Olive oil
method
Preheat your oven to 190c degrees.
In a wide based frypan add a good glug of olive oil and saute the onion on a low heat for 10 minutes or until soft and sweet.
Add the garlic and dried chilli and continue to cook for another 5 minutes.
Add rice and allow the rice to toast lightly then add 200 ml white wine and allow the alcohol to cook off.
Add 300 ml of water or stock and cook rice until the liquid has absorbed, around 10 min. The rice will be very al dente, don't worry it will cook further in the oven.
Remove rice from the heat, stir through the zest and juice of the lemons and add the chopped herbs.
Once the rice has slightly cooled, take your flowers and remove the stamen (the little yellow part inside the flower), stuff each flower with the rice mix and twist the tops to close.
Place the flowers in an oven tray big enough to fit all.
Add 150 ml water or stock, 50 ml white wine, a good glug of olive oil and a pinch of salt.
Bake uncovered for 25 minutes, or until flowers are golden and some of the liquid has reduced.
Serve the flowers at room temperature with their cooking liquid.