Métisse Head Chef Opel Khan’s Drool-Worthy Recipes To Level Up Your Next Dinner Party

By Urban List Writers
24th May 2022

The invites are out, your playlist is stacked and the table is set with the ''good plates''—all the makings of a top tier dinner party, all that's left is a lip-smacking menu. 

Enter Chef Opel Khan, the acclaimed restauranter behind Sydney's beloved Métisse, Pizza Boccone and Acqua e Farina. 

We've teamed up with Perfection Fresh to help you bring something new to the dinner table and cement your culinary creds with two epic recipes from Chef Opel starring the Cauli-Blossom® Fioretto®—a stunning new veg winning foodies over nationwide. 

If you're yet to give Cauli-Blossom® Fioretto® a try, think of it as an upgrade on the humble cauliflower. It's sweeter, creamier, and much more versatile—you can devour it entirely from stem to floret. It also needs little prep, all you have to do is simply pull apart the bouquet and throw 'em in (although for larger florets, we recommend slicing them in half lengthways). 

What are you waiting for? Throw on your apron and get around Chef Opel's creations. 

Barbecue Cauli-Blossom® Fioretto® With Couscous And Pickled Cauli-Blossom® Fioretto® Salad

Easy and delicious, this is the perfect dish for those wanting to show off their culinary skillset and makes for an excellent vegetarian option. 

BBQ Cauli-Blossom® Ingredients:

2 Packets (300g) of Cauli-Blossom® Fioretto®
100g Couscous
200ml Hot water
25g Butter 
Salt and pepper to taste
2 Tablespoon olive oil
Handful of fresh herbs


  1. Pour couscous into a heat proof medium sized bowl.
  2. Add hot water, olive oil, butter, salt, pepper and stir.
  3. Cover with cling wrap and let it rest for 8-10 minutes.
  4. Brush Cauli-Blossom® Fioretto® with olive oil and season with salt and pepper.
  5. BBQ on high heat until cooked and slightly charred.
  6. Put a stainless steel or aluminium bowl around the Cauli-Blossom® Fioretto® (it will create steam to cook the Cauli-Blossom® Fioretto® at the same time).
  7. Add the Pickled Cauli-Blossom® Fioretto® (see recipe below) and freshly chopped herbs to the couscous.
  8. Serve couscous into a dish of your choice and top with Cauli-Blossom® Fioretto®.

Pickled Cauli-Blossom® Salad Ingredients:

1 Packet (150g) Cauli-Blossom® Fioretto®
200ml Fresh lemon juice 
25g Sugar 
10g Salt and ground pepper


  1. Mix all ingredients in a medium to large bowl.
  2. Finely chop the Cauli-Blossom® Fioretto® and add to the lemon mixture.
  3. Set aside to infuse for a minimum of 1 hour.
  4. Remove Cauli-Blossom® Fioretto® from the mixture and add to the couscous you prepared earlier.

Lamb Shoulder With Whole Cauli-Blossom® Fioretto®

A hearty serve perfect for chilly nights in—this melt in your mouth creation is sure to have guests asking after the recipe.


1 Lamb shoulder (600-800g)
2 Packets (300g) of Cauli-Blossom® Fioretto®
4 Tablespoon olive oil 
1 Sprig of rosemary 
Salt and fresh cracked pepper to taste
Fresh lemon to serve 


  1. Chop the rosemary leaves, rub them into lamb the shoulder, season with salt and pepper, drizzle half of the olive oil.
  2. Place into the baking dish, cover with aluminium foil, and cook in a preheated oven at 150℃ for four and a half hours.
  3. Remove the lamb shoulder from oven, add Cauli-Blossom® Fioretto®, re-cover with aluminium foil and cook for a further 20 minutes.
  4. Take off the foil and cook for further 10 minutes.
  5. Serve with freshly sliced lemon.

Stacked up on culinary-inspo? Pick up Cauli-Blossom® Fioretto® on your next shop and serve up Chef Opel Khan's creations, sure to have your guests going back in for seconds. 

Editor's note: This article is sponsored by Perfection Fresh and proudly endorsed by Urban List. Thank you for supporting the sponsors who make Urban List possible. Click here for more information on our editorial policy.

Image credit: @ashjstudio

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