While the classic version of this dish is named after the vegetables that grow well in the shadow of the vineyard in spring, the ingredients should alter with your mood, the season and what’s in the grocer/fridge/new vegie garden. Most versions use artichokes, but I’m not fussed about it (I save them for an artichoke and broad bean braise). Just be sure to try it with peas and broad beans when they’re in season.






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  • 1 small leek, white part only,  peeled and diced (or try a hint of garlic)
  • 8 Tasmanian carrots, peeled and cut if large
  • 200 g pink eye or other waxy potatoes, scrubbed and chopped roughly
  • 3 tbsp good-quality extra virgin olive oil
  • fresh lemon wedges, for squeezing
  • fresh dill, if you have it (this is the Turkish influence I talk about in the show)
  • poached egg, for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a decent sized pot put the leek, carrots and spuds. Add ½ cup water and the olive oil and simmer, covered, for 10–15 minutes. Add the dill just before pulling from the heat, if using.

Serve warm with the cooking broth. With lemon on the side and a poached egg on top and your best olive oil for drizzling.