Method

• 1.
  For the macadamia cream, soak nuts in 4 cups (1L) water overnight. Drain, reserving soaking liquid. Transfer nuts to a blender with 3/4 cup (180ml) reserved soaking liquid, juice and oil. Season and whiz until smooth, scraping down side of bowl and adding a little more reserved soaking liquid if needed.
• 2.
  Blanch broccolini, in batches, in a large saucepan of boiling salted water for 1-2 minutes. Transfer to a large bowl of iced water to cool. Drain. Pat dry with paper towel. Place in a bowl with 1 tbs oil. Toss to coat.
• 3.
  Place sugar in a medium saucepan with 1 tbs water and stir to wet the sugar. Cook, stirring constantly, over low heat until sugar dissolves. Increase heat to high and cook, without stirring, until a golden caramel.
• 4.
  Slowly pour in vinegar (be careful of steam), then whisk until caramel dissolves. Add currants and a pinch of salt flakes. Stir to combine, then remove from heat. Stand for 5 minutes for fruit to soak.
• 5.
  Meanwhile, heat a barbecue or chargrill on high. Grill broccolini for 5 minutes until lightly charred.
• 6.
  Spread macadamia cream over a serving plate. Arrange broccolini on plate and spoon over currants and sauce.