ESSA’s Phil Marchant Shares His Refreshing Spring Starter Recipe

Spring soiree ready

By Natalie McGowan | 1st October 2025

An unassumingly atmospheric restaurant and wine bar renowned for its creative dishes and striking architectural design – and recently named Gourmet Traveller’s Queensland Restaurant of the Year – ESSA’s head chef and owner Phil Marchant shares his refreshing spring starter recipe.

“This dish is all about restraint, so buy the best zucchini you can get your hands on – or better yet, grow some! The goat’s curd provides a creamy, tangy foundation, while the marigold vinaigrette adds floral, herbaceous notes. Perfect with a glass of Chablis.” – Phil Marchant

Phil Marchant’s Zucchini With Whipped Goat’s Curd & Marigold Vinaigrette

Serves 4

Ingredients:

Whipped Goat’s Curd

150g fresh goat’s curd

100g goat’s cheese

2 tbsp cultured cream (I get mine from Tommerups Dairy, it’s incredible!)

1 tsp lemon juice

Zest of 1 lemon

Pinch of sea salt

Marigold Vinaigrette

2 tbsp marigold vinegar (we steep marigold flowers into chardonnay vinegar and leave for six months, but you can use apple cider vinegar)

6 tbsp extra virgin olive oil

1 tsp lemon juice

Pinch of Tasmanian sea salt flakes

To Finish

2 medium green zucchinis (bright, shiny, and firm)

2 medium yellow zucchinis (buy the best you can)

Pinch of Tasmanian sea salt flakes

Freshly cracked black pepper

Small handful of fresh oregano leaves (or basil, if preferred)

Method

1. Whip the goat’s curd: In a small bowl, combine goat’s curd, goat’s cheese, cultured cream, lemon juice, zest, and sea salt. Whisk until smooth, light, and slightly aerated. Chill for 45 minutes or until firm, then transfer to a piping bag.

2. Prepare the vinaigrette: Whisk all ingredients together and set aside.

3. Slice the zucchinis: About 10 minutes before serving, slice zucchinis into thin rounds using a mandolin for precision (a sharp knife also works).

4. Season the zucchini: Toss the slices with a few spoons of vinaigrette, a pinch of sea salt, and a few twists of black pepper. Let sit for 5 minutes.

5. Pipe the curd: On a serving plate, pipe a circle of the whipped curd (a donut shape works beautifully).

6. Check seasoning: Taste the zucchini after resting. They should be fresh, with a little bite, sweet, and slightly acidic. Adjust seasoning if needed.

7. Arrange the zucchini: Layer the slices concentrically over the curd, slightly overlapping for a layered effect.

8. Finish the dish: Scatter oregano leaves and drizzle a little vinaigrette into the centre.

9. Serve immediately: This dish is best enjoyed fresh, so don’t delay.

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