Recipes From Our Fans

August 6, 2021

We love to see what delicious recipes you come up with using our Fresh produce. So we created a page just for YOU! Featuring all your delicious recipes.

Explore some of the delicious recipes from our fans below: 

Panfried Fioretto®-filled Flower Blossom Gyoza, Grilled Fioretto®, and Japanese Ginger Sesame Dipping Sauce

Helen Agostino

Created By Helen Agostino 

"Fioretto® Cauli Blossom from Perfection Fresh with its delicate white “baby’s breath” florets and refreshingly crunchy green-tinged stems is the PERFECT ingredient to make my edible floral bouquet banquet of Panfried Fioretto®-filled Flower Blossom Gyoza and Grilled Fioretto® with Japanese Ginger Sesame Dressing truly BLOSSOM on the plate!


***Ingredients for Gyoza Filling:

150g firm tofu, drained and cubed

100g exotic mushrooms mix, chopped roughly (I used a mixture of fresh shiitake, enoki and shimeji)

4 whole Fioretto stalks, chopped roughly

2 whole broccolini stalks, chopped roughly

2 spring onions, chopped roughly

2 dried shiitake mushrooms, soaking in boiling water for 30 minutes, then drained

½ shredded carrot

2 crushed garlic cloves

1 tbsp fresh grated ginger

1 tbsp sesame seeds

½ tbsp soy sauce

1 tbsp Chinese rose wine

½ tbsp sesame oil Small handful coriander (stalks and leaves)

White pepper, salt to taste


***Ingredients for Gyoza Wrappers:

2 cups plain flour

2 tbsp (red) dragonfruit powder

1 cup boiling water


***Ingredients for Japanese Fioretto:

Tray of Fioretto, washed well and drained

1 tbsp olive oil


1 tbsp soy sauce

1 tbsp mirin ( or 1 tbsp rice wine vinegar + 1 tsp sugar)

1 tsp finely grated fresh ginger

1 finely grated garlic clove

1 tsp sesame oil

1 tbsp water

½ tsp ponzu sauce


To serve:

Lightly toasted sesame seeds Shichimi Togarashi


***Method for Gyoza Filling:

Blend all ingredients except salt and pepper in blender until well blended but still a little textured.

Transfer to bowl, add salt and pepper to taste.

Set aside in fridge while preparing Gyoza Wrappers.


***Method for Gyoza Wrappers:

Divide the flour into two bowls.

Into one, add the dragonfood powder.

Mix in 1/2 cup boiling water with a fork, then knead until smooth.

Rest 20-30 mins.

Add remaining 1/2 cup water to the uncoloured plain flour.

Mix, knead and rest as for the red dough.

Roll out thinly.

Cut 8 cm circles.


***Method for Gyozas:

From left to right, lay three dough circles in a row, overlapping slightly, wetting overlap with a little water to join. (I used two red and one white circle. It’s up to you which colour combination of circles you use!)

Spread a thin sausage of prepared filling from left to right across the centres of the overlapped circles.

Gently fold upwards, enclosing filling, wet edges with water and press firmly to seal.

They should look like three joined half-moons.

Gently roll the wontons from left to right, wetting the right end to join it firmly to the rolled up gyoza.

It should now look like a rose bud.

Gently press out the edges of the gyoza wrappers to make them look like petals.

Repeat with remaining filling and dough circles.

Heat a little olive oil in frypan, fry gyoza flat side down for approximately 2-3 minutes until crisp and golden.

Carefully pour in 1/2 cup water around base of dumplings. Cover pan, steam gently for 10-15 minutes until gyoza are cooked through and water has evaporated.

Remove lid and evaporate remaining water.

Add 1 tsp sesame oil to fry bottoms of gyoza until crisp and golden.

Transfer to serving plate with Grilled Fioretto and Japanese Dipping Sauce.


***Method for Japanese Fioretto:

Microwave Fioretto for 2 minutes. Blanch immediately in iced water. Drain.

Spray fry pan with olive oil. Fry Fioretto until slightly charred (2-3 minutes).

Remove from heat.

Combine all Dipping Sauce ingredients in small jar, cover, and shake.

Drizzle a little Dipping Sauce over Grilled Fioretto.

Sprinkle with Toasted Sesame Seeds and Shichimi Togararashi.

Serve the rest of the sauce as a dipping sauce for the Gyoza.


Natsucko Locke

Created By Natsuko Locke 

Fioretto® brings us smile with pretty looking appearance. Make my dish bright, sweet and tender, just like spring has come.


150g Fioretto® Cauli Blossom

1 Avocado, peel, pitted, and sliced

1/2 Red Onion, sliced

Olive oil Salt and pepper (for dressing)

1 tbsp Tahini

1 tbsp Mayonnaise

1 tbsp Lemon Juice

1 tbsp Water

1 tsp Grated garlic

A pinch of cayenne pepper salt and pepper



1. Mix well all ingredients for dressing in small jar or bowl.

2. Cut all vegetables, season with salt and pepper, and drizzle olive oil over.

3. Heat grill pan over high heat, and grill vegetables.

4. Transfer to plate, spoon over dressing, and enjoy.

Savoury Fioretto® Muffin

Chawalit Teeranal


Created By Chawalit Teeranal

The Fioretto makes my meal blossom because it has a nice sweet and crunchy texture. Plus I can eat a whole part of Fioretto from the stem to white soft florets that increase fiber for my digestion with waste free. So that’s why my meal always blossoms when I cook with Fioretto.


2 tbsp. red onion jam

½ cup coriander leaves

150g. Fioretto Cauli Blossom (finely chopped)

1 cup self-rising flour

½ tsp. cayenne pepper

¼ tsp. dried oregano

Pinch of pepper 200 ml.

full cream milk

2 eggs

¼ cup canola oil

¼ cup finely chopped spring onion

½ cup cheddar cheese

½ cup Parmesan cheese

Topping: raw pumpkin seeds, raw black and white sesame seeds and raw sunflower seeds



Step 1 Preheat oven to 180c fan force, line a muffin pan with 10 cupcake liners.

Step 2 Combine all ingredients (except the topping) together in a big bowl. Mix with a large spoon until combined.

Step 3 Using a large spoon, scoop batter into muffin cups about 2/3 full.

Sprinkle with mix seeds on top and bake for 20-25 minutes until muffins are completely cooked.


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