The Mill @ Avalon Beach has a stinging nettle pizza on the menu
Is this the new kale? Avalon small bar has a special vegetarian pizza made with stinging nettles.
Manly
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HAYDEN Ellerton is more than happy to push culinary boundaries.
The new chef from Avalon small bar, The Mill @Avalon Beach, has come up a pizza that has a sting — courtesy of an unusual topping.
Stinging nettles make the pizza on the specials board much more interesting.
“I thought it would be interesting, I liked the idea of cooking with stinging nettles,” Hayden Ellerton said.
“The flavour is clean tasting and earthy, it’s little bit like silverbeet.”
The hedgerow weeds still live up to their name even after cooking.
The pizza does have a mild buzz when it’s eaten, he said.
“It’s more of a tingle and on a scale of nought to 10, it would be a two,” he said.
Mr Ellerton heads out to the markets to buy his seasonal greens.
Gloves are essential for prepping the topping and he has not been stung.
Nettles are washed and blanched in boiling salted water and refreshed in iced water so they stay bright green.
Nettles are paired with globe and Jerusalem artichokes and buffalo mozzarella on the $17 special.
Despite his best efforts, customers are a little reluctant to try the dish.
“Not many customers aren’t brave enough to try it,” he said.
“The few who have, say it is interesting and have given it a good report.”
Mr Ellerton recommends a semillon to balance the artichokes and nettles.
The kitchen will also make gluten free pizza bases.
Stinging nettles also crop up on the kingfish and blood orange ceviche, he said.
The bar is open Wednesday to Sunday, from 3pm.
Plant power
Stinging nettles are native to Europe, North America and Asia, but not Australia.
The plant has hollow stinging hairs on its leaves and stems.
Nettles are rich in vitamins A and C, iron, potassium, manganese, and calcium.
They can be used in dishes like polenta and pesto and their leaves can be dried to make herbal tea.
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