Chef's Recipes

Kensington Street Social's kale with pear and bottarga

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.

  • Serves 4
  • 35 mins preparation
  • 10 mins cooking (plus cooling, chilling, freezing)
Kale with pear and bottarga
Kale with pear and bottarga

"Kensington Street Social has made kale taste amazing with bottarga and pear. The recipe would be great."
James Lyon, Ultimo, NSW 
To request a recipe, email or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.


  • 16 small kale stems, preferably 1/2 Russian red and ½ green kale, washed, stalks trimmed
  • 2 tbsp extra-virgin olive oil
  • 1-2 long red chillies, halved, seeds removed, finely chopped
  • 2 garlic cloves, very finely chopped
  • 1 green-skinned pear, such as William
  • 5 gm (1cm) bottarga, skin peeled (see note)
  • 1 lemon
Sea urchin butter
  • 2 golden shallots, finely chopped
  • 50 ml dry sake
  • 2 tbsp dry vermouth (see note)
  • 1½ tsp chardonnay vinegar
  • 1 tsp finely chopped tarragon
  • 1 black peppercorn, crushed
  • 25 gm sea urchin roe (3-4 pieces)
  • 90 gm butter, softened


  • 1
    For sea urchin butter, place shallot, sake,
    vermouth, vinegar, tarragon and crushed pepper
    in a small frying pan and reduce to 3 tsp liquid
    (6-8 minutes). Cool briefly (2 minutes), then blend
    in a small blender with sea urchin roe until smooth.
    Add butter and blend until combined (1-2 minutes),
    scraping down sides occasionally. Season to taste,
    transfer to the centre of a large piece of plastic
    wrap, roll into a log and freeze until required.
  • 2
    Blanch kale in a large saucepan of boiling salted
    water until just wilted (30 seconds). Refresh in iced
    water, drain well, then transfer to clean kitchen
    cloth or paper towels to drain.
  • 3
    Heat oil in a large non-stick frying pan over
    high heat, add chilli and garlic and fry, stirring
    continuously, until garlic and chilli just start to
    colour (30 seconds to 1 minute). Add kale and
    stir to warm through and lightly caramelise
    (1-2 minutes). Season lightly with sea salt,
    remove pan from heat and add a quarter of
    the chilled sea urchin butter, turning the kale
    to coat in butter (the remainder will keep
    frozen for a month; use it to finish risotto or
    toss with pasta).
  • 4
    Arrange kale on a plate and scatter with chilli
    and garlic. With a Japanese mandolin, thinly slice
    the pear over the top, then finely grate bottarga
    and lemon rind over to finish.


Bottarga, pressed dried mullet roe, is available from select fishmongers, fish markets and Italian grocers. The restaurant uses Noilly Prat vermouth; if it's unavailable use another dry vermouth.