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Enjoy a taste of summer with these appetizers

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing by chef Jerome Tremoulet of Magill Estate Restaurant in Magill, South Austra

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK: Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing by chef Jerome Tremoulet of Magill Estate Restaurant in Magill, South Australia.



Here’s something special and unique that we bet you've never tried at home! This recipe for Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing has been "stolen" from chef Jerome Tremoulet's menu at Magill Estate Restaurant in Magill, South Australia, where not only is the wine divine, but the food is too! Zucchini flowers are the golden blossoms at the end of a baby zucchini. When buying them, make sure they are firm and fresh and just slightly open. And be sure to buy them the same day you plan to use them, because they won't keep well.

About the chef: Jerome Tremoulet joined Penfolds winery's Magill Estate Restaurant in 2005 as an executive chef. With his understanding and passion for fine food and great wines, combined with his infectious enthusiasm, Tremoulet brings a fresh new flavor to South Australia's most famous fine dining winery restaurant, nestled in the heart of its winemaking region. Having trained at a classical French school, Tremoulet developed and honed his extensive skill over 20 years of experience in some of the great kitchens throughout France, Switzerland, England, America, and Australia. He spent two years at Saint Clair Le Traiteur, one of the most prestigious catering companies in Paris.

Tremoulet joined Penfolds' Magill Estate Restaurant from the Four Seasons Hotel in Newport Beach, Calif., where he was executive sous chef. His style combines classic French flavors with modern Australian ingredients. While being a creative chef, Tremoulet maintains a deep respect for technique, a delicate touch and a passion for fresh locally sourced and seasonal ingredients — all of which combine to produce exceptional results, especially for a restaurant serving contemporary cuisine with a classical influence. Of course, Tremoulet works closely with the Penfolds winemaking team to ensure that the food and wine pairings not only work together perfectly, but are also interesting—and often surprising. French-born, Tremoulet is 37 years old and will soon celebrate his 10th anniversary as an Australian citizen.

Zucchini Flower is served at Magill Estate Restaurant for AUS $32 or US $23.75 as an appetizer for two.

Steamed Zucchini Flower with Parmesan and Apple Balsamic Dressing

By chef Jerome Tremoulet of Magill Estate Restaurant, South Australia

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falseMagill Estate Restaurant

78 Penfold Road

Magill, South Australia 5072

Australia 08-8301-5551

www.penfolds.com



Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.