Recipes

SPRING FRITTO MISTO Sian Redgrave

Crisp, golden, and feather-light, this fritto misto is spring on a plate. The soda-water batter keeps it airy, and the mix of veg or seafood is endlessly interchangeable—finished with lemon and ricotta for brightness against all that fried goodness.

INGREDIENTS

An assortment of any of the following vegetables or seafood
Zucchini flowers, stamens picked
White bait
Squid pieces
Green beans
Cauliflower florets
Thin slices of fennel
Shiso leaves
Sage leaves
Lemon slices

For the batter
150g plain flour
1 tablespoon corn flour
1 egg white
250ml very cold soda water

Neutral flavoured oil for frying

A dollop of ricotta and the zest and juice of a lemon to serve

METHOD

Heat a heavy-based saucepan over a medium heat and fill it around 2 inches high with oil. Oil should be around 180°C on a thermometer or a cube of bread browns in 30 seconds when frying.
In a clean, dry bowl, whisk the egg white until it forms soft peaks. In another bowl, whisk together the plain flour and the corn flour and then add enough cold soda water to form a double cream-like consistency. Fold through the egg white
In batches, dip the seafood or vegetables into the batter, allowing the excess to drip off into the bowl before frying until lightly golden. Drain on kitchen paper.
Serve with a generous dollop of ricotta, lemon zest and lemon wedges whilst hot.

SIAN REDGRAVE is a chef, stylist, and creative whose work spans residencies at Numero Venti in Florence to collaborations with luxury brands, including Porsche, Chanel & Aesop. With a background in design, she brings the same eye for detail to her food as she does to her styling—balancing restraint with generosity, and atmosphere with flavour. Based in Sydney, Sian works across both commercial and personal projects, from recipe development and editorial shoots to gatherings around her own table, where her cooking is as convivial as it is considered.

We spent a day with Sian in her Paddington kitchen—cooking, laughing, and talking about the influences that shape her approach to food, design, and community.

Read the full interview HERE.

You can also subscribe to Sian’s SUBSTACK, where she shares recipes and thoughts in a monthly newsletter, or follow along on INSTAGRAM to see what she’s cooking almost every day.