Main · Season 18

Butterflied Flathead, Caramelised Jerusalem Artichoke Purée, Cavolo Nero Salsa & Sage Oil

Name: Butterflied Flathead, Caramelised Jerusalem Artichoke Purée, Cavolo Nero Salsa & Sage Oil
Yield: 2
Ingredients: 2 lemons, zested; 2 tbsp salt; 1 brown onion, finely diced; ¼ cup olive oil; 300g Jerusalem artichokes, peeled and thinly sliced (reserve skins); 150ml cream, to cover; 6 sage leaves; 3 strips lemon peel; 2 cloves black garlic; lemon juice, to taste; salt, to taste; canola oil, for deep frying; reserved Jerusalem artichoke skins; Lemon Salt; ½ bunch sage, leaves picked; ½ cup olive oil; ¼ tsp caster sugar; ¼ tsp salt; 6 leaves cavolo nero; 2 lemons, juiced; ½ cup olive oil; salt and white pepper, to taste; 2 leaves cavolo nero; Lemon Salt; 1 whole flathead; Lemon Salt; 1 lemon cheek

Vinnie Gibaldi

Contestant · 02 Aug 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Lemon Salt

2lemons, zested

2 tbspsalt

Caramelised Jerusalem Artichoke Purée

1brown onion, finely diced

¼ cupolive oil

300gJerusalem artichokes, peeled and thinly sliced (reserve skins)

150mlcream, to cover

6sage leaves

3 stripslemon peel

2 clovesblack garlic

lemon juice, to taste

salt, to taste

Jerusalem Artichoke Crisps

canola oil, for deep frying

reserved Jerusalem artichoke skins

Lemon Salt

Sage Oil

½ bunchsage, leaves picked

½ cupolive oil

¼ tspcaster sugar

¼ tspsalt

Cavolo Nero Salsa

6 leavescavolo nero

2lemons, juiced

½ cupolive oil

salt and white pepper, to taste

Crispy Cavolo Nero

2 leavescavolo nero

Lemon Salt

Butterflied BBQ Flathead

1whole flathead

Lemon Salt

1lemon cheek

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

FlatheadArtichokeSageCavolo NeroMain

Recipe by Vinnie Gibaldi, Season 18. Originally published by Network 10 on 02 Aug 2026.

Original on 10 Play ↗